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Tesco Finest Salsiccia Piccante with Hot Honey Wood Fired Pizza 410g

Tesco Finest Salsiccia Piccante with Hot Honey Wood Fired Pizza 410g

Tesco Finest Salsiccia Piccante with Hot Honey Wood Fired Pizza 410g is an Ultra‑processed food product.

The product contains additives or is industrially processed in a way that we consider clear indicators of an ultra‑processed food (UPF) by the NOVA classification.

Additives and processes (6) in Tesco Finest Salsiccia Piccante with Hot Honey Wood Fired Pizza 410g


Flavouring


Dextrose/Glucose


Refined gluten


Sodium Ascorbate


Sodium Nitrite


Potassium Nitrate


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Nutri-Score

Nutri-Score D Tesco Finest Salsiccia Piccante with Hot Honey Wood Fired Pizza 410g has a Nutri-Score of D.

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Where to buy

  • Tesco
Tesco Finest Salsiccia Piccante with Hot Honey Wood Fired Pizza 410g and other products from this brand are available at Tesco.

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Allergens in Tesco Finest Salsiccia Piccante with Hot Honey Wood Fired Pizza 410g

Gluten


Milk

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Ingredients

Wheat Flour [Wheat Flour, Calcium, Folic Acid, Iron, Niacin, Thiamin], Mozzarella Full Fat Soft Cheese (Milk), Tomato, Water, Salsiccia Piccante Salami (5%) [Pork, Flavouring, Salt, Dextrose, Chilli Pepper, Antioxidant (Sodium Ascorbate), Paprika, Preservatives (Sodium Nitrite, Potassium Nitrate)], Mozzarella Medium Fat Soft Cheese Balls (Milk), Hot Honey Dressing (4%) [Honey, Sugar, Spirit Vinegar, Cornflour, Dried Red Pepper, Garlic Purée, Chilli, Ginger Purée, Concentrated Lime Juice], Rapeseed Oil, Tomato Purée, Red Chilli, Semolina (Wheat), Flat Leaf Parsley, Yeast, Wheat Starch, Extra Virgin Olive Oil, Basil, Deactivated Yeast, Malted Wheat Flour, Concentrated Lemon Juice, Wheat Gluten.

Always double‑check the information on the product packaging to ensure you do not consume anything you may react to.

The product information comes from both internal and external sources and may contain errors. Recognition of ingredients and additives may also be incomplete. The Food App is not responsible for any inaccuracies or omissions.

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