Chorizo Barbecue — DUMP

Munch or Dump rates Chorizo Barbecue by Noel DUMP — score 20/90.

Cured processed pork with maltodextrin, dextrose and nitrite/nitrate curing salts — a NOVA 4 deli meat, not a clean charcuterie.

Why this verdict

• Nitrite + nitrate curing salts (E250, E252) — processed red meat is a Group 1 carcinogen
• Maltodextrin and dextrose: refined-carb fillers in a savory meat product
• High in saturated fat and salt from pork fat plus added salt
• NOVA 4 ultra-processed deli meat, not whole-food charcuterie

Ingredients (12)

• Pork meat and fat (moderate) — Real meat protein but fatty cut high in saturated fat; cured red meat carries cancer-risk association.
• Water (safe) — Inert; just adjusts texture.
• Paprika (safe) — Ground pepper for color and mild flavor.
• Salt (moderate) — Added sodium for flavour.
• Maltodextrin (concerning) — A refined-starch filler with a glycemic index higher than table sugar; pure processed carbohydrate with no nutritional upside.
• Dextrose (concerning) — A second added sugar (pure glucose) that hits the bloodstream even faster than sucrose.
• GARLIC (safe) — Whole aromatic; flavor and beneficial plant compounds.
• Antioxidant (E316, sodium erythorbate) (moderate) — Curing accelerator that speeds nitrite color fixing; low direct risk but a marker of industrial curing.
• nutmeg (safe) — Whole spice used in trace amounts; fine at culinary doses.
• Preservative (E250, sodium nitrite) (harmful) — Curing salt that forms carcinogenic nitrosamines; core reason processed meat is a Group 1 carcinogen.
• Preservative (E252, potassium nitrate) (harmful) — Nitrate curing salt that converts to nitrite; same carcinogen pathway.
• Oregano (safe) — Dried herb with antioxidant compounds.