40

Nutrition Score

Poor

Schwarzwälder Schinken

4056489114710

Starts at 50. Rises with whole foods, proteins, vitamins; drops with added sugars, trans fats, and syrups.

64

Hazard Score

Use with caution

35

Mirella Index

Basic

Quality category: Gourmet (80+), Everyday (50–79), or Basic (0–49)

Ingredients

PorkMeat · No known concerns

Whole animal protein. Base component of traditional minced meat and sausages.

Salt (Sodium Chloride)

Salt · −2 pts

Moderate health concern Source: WHO, FDA

Common table salt used for flavouring and preservation. High intake is linked to hypertension.

Spices · No known concerns

Glucose (Dextrose)

Glucose · −3 pts

Moderate health concern Source: EFSA, FDA

Simple sugar used as a sweetener, energy source, and in food processing. High GI.

E250 · −15 pts

High health concern Source: IARC

Preservative in cured meats. Its nitrosamine by-products are a key mechanism behind IARC classifying processed meat consumption as Group 1 carcinogenic to humans.

Potassium Nitrate

E252 · −15 pts

High health concern Source: IARC, EFSA

Traditional curing agent (saltpetre) in dry-cured meats. Converts to nitrite; contributes to the nitrosamine mechanism behind processed meat's IARC Group 1 classification.

Wood Smoke (Beechwood)

SmokeFlavouring · −1 pts

Natural smoke from burning wood, used to flavour cured meats; may contain trace PAHs.

Natural Flavouring

NatFlavour · No known concerns

Catch-all term for flavour compounds derived from natural sources (plants, animals, fermentation).

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