37

Nutrition Score

Poor

Lamourelle Salami

20331122

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

75

Hazard Score

Use with caution

52

Mirella Index

Everyday

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.

Camembert Cheese

Camembert · −3 pts

French soft, mould-ripened cow milk cheese.

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.

GlucSyrup · −5 pts

Moderate health concern Source: EFSA, FDA

Refined sweetener from hydrolysed starch. High glycaemic index; linked to blood sugar spikes.

Spices · No known concerns

Sodium Ascorbate

E301 · No known concerns

Sodium salt of vitamin C. Antioxidant and preservative. Safe and nutritionally beneficial.

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.

Starter Culture (Meat Curing)

MeatStarterCulture · No known concerns

Bacterial starter culture used in dry-cured sausage fermentation.

Penicillium candidum (White Mould Culture)

PenicilliumCandidum · No known concerns

Culture used to ripen white-rind soft cheeses like Brie/Camembert.

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