Garlic and fennel salami
Prefix 935 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 | 301 kcal | 14% |
| Fat | 18.8 g | 27% |
| of which saturates | 6.8 g | 28% |
| Carbohydrate | 7.6 g | 2% |
| of which sugars | 2.0 g | 2% |
| Protein | 27.4 g | 55% |
| Sodium | 2.0 g | 88% |
Open Food Facts, ODbL, record updated 14 September 2026 · Daily intakes: Food Standards Code, Standard 1.2.8 (FSANZ).
Ingredients
Salami - Pork (90%), Salt, Fennel (1%), Garlic (1%), Spices, Skim Milk Powder, Dextrose (Maize or Tapioca), Mineral Salts (450, 451), Antioxidant (316), Vegetable Powder, Preservative (251, 250), Starter Culture. Fermented Manufactured Meat - Not Heat Treated
- E250Sodium nitritePreservative
- E251Sodium nitratePreservative
- E316sodium erythorbateAntioxidant
- E450DiphosphatesEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
- 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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