Barcode 3450160005259 · food
Spécialité de viande séchée
Saint Agaûne
200g
0/100
Forkin Score
Broader than nutrition-only: the score starts with nutrition, then applies transparent processing, additive and public-health adjustments.
How this score was calculated
- Base Nutri-Score 2023
- 38
- − NOVA 4 processing
- −6
- − Additive assessment
- −60
- − WHO dietary guidance — processed meat
- −25
- Forkin Score
- 0/100
ANSES / Santé publique France
Monteiro et al. / NOVA
EFSA / JECFA
World Health Organization
Methodology: forkin-score-2026-07 · Algorithm: nutriscore-2023-v2+nova-graduated-additives-iarc-2026-07 · Computed: 2026-07-21
Full methodology →NOVA describes how extensively a food was industrially processed; it is separate from nutritional composition.
A higher score indicates lower estimated pressure across climate, land, water and other lifecycle indicators.
Nutrition
What stands out
Watch closely
Salt
High
4.4 g
Moderate load
Fat
Moderate
16.5 g
Saturated Fat
Moderate
5.2 g
Positive signals
Energy
Low
312.9 kcal
Sugar
Low
2.2 g
Carbohydrates
Low
2.2 g
Protein
Excellent
38.9 g
These cues compare nutrient density per 100 g using the same thresholds as the Forkin app. They are context, not personal dietary targets or medical advice.
Environment
Environmental Impact
Production-stage impact, shown with the same relative levels and illustrative everyday comparisons used in the Forkin app.
Environmental score
50/100
Food
per kgClimate Change
Moderate
Water scarcity
Moderate
Energy Depletion
Moderate
Depletion of Mineral Resources
Moderate
Land Use
Moderate
Ionizing Radiation
Moderate
Packaging
per packageClimate Change
Low impact
The car, shower and phone-charge figures are illustrative comparisons, not exact measurements. Water is scarcity-weighted, not literal litres.
Land, mineral depletion and radiation are shown as relative levels because converting their impact units into physical area, mass or dose would be misleading. Agriculture and processing are included; transport, retail, cooking and disposal are not. See methodology.