Danish Salami
Prefix 931 was issued by GS1 Australia. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Daily intake |
|---|---|---|
| Energy | 392 kcal | 19% |
| Fat | 34.8 g | 50% |
| of which saturates | 14.0 g | 58% |
| Carbohydrate | 2.5 g | 1% |
| of which sugars | 2.5 g | 3% |
| Protein | 20.0 g | 40% |
| Sodium | 1.4 g | 62% |
Open Food Facts, ODbL, record updated 6 June 2026 · Daily intakes: Food Standards Code, Standard 1.2.8 (FSANZ).
Ingredients
Meat Including Pork, Salt, Dextrose (Maize or Tapioca), Skim Milk Powder, Spices, Fortified Wine, Lactose (Milk), Smoke Flavour, Mineral Salt (451), Antioxidant (316), Dried Vegetable (Garlic), Fermented Red Rice, Starter Culture, Preservative (250), Wood Smoke. CONTAINS MILK MAY CONTAIN SOY
- E250Sodium nitritePreservative
- E316sodium erythorbateAntioxidant
- E451TriphosphatesEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Salami”: 8.25 kg CO₂e per kg of product.
Calculated by ADEME for the average product consumed in France, from field to plate. It describes the category, not this exact product.
Source: Agribalyse 3.1 (ADEME), Licence Ouverte, update of 30 June 2026 · category match: Open Food Facts taxonomy.
Countries of sale
Source: Open Food Facts, countries of sale reported by contributors.
Sources
- Product record
- PhotoOpen Food Facts contributors, CC BY-SA
- Reference valuesDaily intakes: Food Standards Code, Standard 1.2.8 (FSANZ).
- GS1 prefixPrefix ranges published by GS1
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