Tapas Selection
Processing
4
Ultra-processed
Group 4 of 4 on the NOVA scale
Additives listed
10
1 we grade moderate or higher
8 of them not yet assessed here
Fat per 100g
28.30g
High
UK FSA front of pack threshold
Three separate readings, kept apart on purpose. This is not a score, and none of it says this product is harmful.
Additives (10)
This label lists 4 preservatives, 2 antioxidants, 2 colours, 1 acidity regulator and 1 raising agent.
E250
Sodium nitrite
Preservative and colour fixer, cured meats
What it is. A curing salt that keeps cured and processed meats pink and stops the growth of the bacteria behind botulism.
Why it is used. Used in bacon, ham, salami and hot dogs for preservation, safety and colour.
What the evidence says. The concern is not the additive in isolation but processed meat as a whole, which the WHO's cancer agency IARC classes as Group 1, meaning there is sufficient evidence it causes colorectal cancer. Nitrite can form nitrosamines during curing and cooking, and those are the likely culprit. Risk rises with how much processed meat you eat over time.
Permitted with strict maximum levels. The EU cut the allowed limits further from 2023 to reduce nitrosamine formation.
Assessed against IARC, EFSA, UK FSA. Full entry for E250
E202
Potassium sorbate
Preservative
What it is. The potassium salt of sorbic acid, which stops mould and yeast growth.
Why it is used. Used in cheese, baked goods, dried fruit, wine and dressings.
What the evidence says. Widely used and long regarded as one of the gentler preservatives. EFSA's 2015 re-evaluation lowered the acceptable daily intake and noted gaps in the genotoxicity data, asking for more work, while finding no evidence of harm at the levels actually used.
Permitted with maximum levels. EFSA has asked for further data rather than restricted it.
Assessed against EFSA. Full entry for E202
Also on the label, not assessed here yet
- E120 Cochineal, carminic acid, carmines colour
- E160C Paprika extract, capsanthin colour
- E235 Natamycin preservative
- E252 Potassium nitrate preservative
- E301 Sodium ascorbate antioxidant
- E392 Extracts of rosemary antioxidant
- E450 Diphosphates raising agent
- E452 Polyphosphates acidity regulator
Names and jobs come from the register of additives permitted in Great Britain, which we have not finished transcribing: a code shown without a name is a gap in our coverage, not a finding that it is unapproved. Naming one is not grading it either. Full detail appears only where we have an assessment against a named authority, so all of this describes our coverage rather than these additives. Most are common and low concern.
Ingredients
Jamón Serrano aird dried cured ham, traditional speciality guaranteed (TSG), 9 months matured: Pork, Salt, Sugar, Antioxidant: Sodium Ascorbate; Preservatives: Sodium Nitrite, Potassium Nitrate. Made with 152g of pork per 100g of finished product. May contain traces of Milk and Soya. Chorizo extra, air dried cured pork sausage, with added milk protein: Pork, Pork Fat, Salt, Milk Protein, Paprika, Maltodextrin, Dextrose, Flavourings, Spices, Stabilisers: Diphosphates, Polyphosphates; Antioxidant: Sodium Ascorbate; Preservatives: Sodium Nitrite, Potassium Nitrate, Natamycin*, Potassium Sorbate*; Colours: Carmine, Paprika Extract. Made with 119g of pork per 100g of finished product. Chorizo Pamplona, air dried cured pork sausage, with added milk protein: Pork, Pork Fat, Salt, Maltodextrin, Spices, Skimmed Milk Powder, Dextrose, Milk Protein, Stabilisers: Diphosphates, Polyphosphates; Antioxidants: Sodium Ascorbate, Extracts of Rosemary; Colour: Carmine; Preservatives: Sodium Nitrite, Potassium Nitrate, Natamycin*, Potassium Sorbate. *for Surface. Treatment. Made with 115g of pork per 100g of finished product.
As printed on the pack, in the producer's own order: ingredients are listed by weight, so what comes first is most of what is in it. E numbers link to their assessment where we have one.