Salami
Prefix 006 was issued by GS1 US. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Daily Value |
|---|---|---|
| Energy | 280 kcal | — |
| Fat | 22.0 g | 29% |
| of which saturates | 8.0 g | 40% |
| Carbohydrate | 6.0 g | — |
| of which sugars | 0.00 g | 0% |
| Fibre | 0.00 g | 0% |
| Protein | 12.0 g | — |
| Sodium | 0.76 g | 33% |
Open Food Facts, ODbL, record updated July 26, 2026 · Daily Values: Food and Drug Regulations, Health Canada.
Ingredients
Pork, Mechanically separated chicken, Water, Wheat flour, Salt, Potassium lactate, Potato starch, Spice, Dried garlic, Sodium diacetate, Sodium erythorbate, Sodium nitrite, Spice extract, Smoke. Contains: Wheat.
- E250Sodium nitritePreservative
- E262Sodium acetatesPreservative · Sequestrant
- E262iiSodium diacetatePreservative · Sequestrant
- E316sodium erythorbateAntioxidant
- E326potassium lactateAntioxidant · Emulsifier · Humectant
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Pork 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 Values: Food and Drug Regulations, Health Canada.
- GS1 prefixPrefix ranges published by GS1
Spotted an error? It is fixed at the source, on Open Food Facts, and shows up here at the next update.