/ / Chorizo Puro Cerdo / Argentinian Chorizo (5 Unidades) MR TANGO.

Chorizo Puro Cerdo / Argentinian Chorizo (5 Unidades) MR TANGO.

Contains sodium nitrite

Pork chorizo seasoned with garlic and spices; it contains curing salt with sodium nitrite and sodium erythorbate. The pork's origin and raising practices are not stated.

Seed-oil freeNo added sugarNo artificial dyesNo artificial flavorsNo natural flavorsNo phosphatesNo gums or thickenersNo gluten ingredients
$12.00 lowest price at San Telmo Market
Price and stock checked Oct 29, 2026
Key nutrition facts
210caloriesPer serving · 1 link (90g)
Protein
13g▼
Fiber
0g
Added sugar
0g
Sodium
610mg▲
Saturated fat
6g
▲ raises the score · ▼ lowers it · From the product label
Ingredients: Pork, water, curing salt (salt, sodium nitrite), garlic, spices, sodium erythorbate
69 / 100
Fair Scored automatically
Weighted as processed meatHigh confidence · Scored on 9 of 11 inputs
Nutrition · counts 20%82
Ingredients · counts 25%85
Processing · counts 25%60
Sourcing · counts 15%50
Transparency · counts 15%65
Why it scores 69
Nutrition 82 · Compared with other processed meats: less sodium (610 mg), less protein (13 g); no added sugar per 1 link
Ingredients 85 · Sodium or potassium nitrite (additive, −15); no dyes or artificial sweeteners
Processing 60 · Cured pork sausage with garlic, spices and curing additives
Sourcing 50 · Pork origin and raising practices are not stated
Transparency 65 · Complete ingredient list, but no origin or production claims
Contains sodium nitrite and sodium erythorbate
Evidence behind the Ingredients deductions
Varies by additive−15 for sodium or potassium nitrite
Capped at 69 · Processed meat (bacon, deli meat, sausage, jerky)
Scored Oct 20, 2026 · Scoring guide v3.1 · Updated Oct 20, 2026 · See what changed

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Ingredients
Pork Water Curing salt (salt, sodium nitrite) Garlic Spices Sodium erythorbate
6 ingredients 1 to avoid
Sourcing

Origin not disclosed on the product page.

Additives1 additive · 1 high risk
Sodium or potassium nitrite (E250, E249)PreservativeHigh risk
Can form nitrosamines in cured meat; IARC classifies processed meat as carcinogenic (Group 1), with nitrites a likely contributor.
Matched from the ingredient list. Risk levels summarise findings from EFSA, the FDA, IARC and published studies; they explain a concern, not a diagnosis.

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