Peppercorn 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 | 389 kcal | — |
| Fat | 31.5 g | 42% |
| of which saturates | 11.1 g | 56% |
| Carbohydrate | 1.9 g | — |
| of which sugars | 0.00 g | 0% |
| Fibre | 0.00 g | 0% |
| Protein | 24.1 g | — |
| Sodium | 1.2 g | 53% |
Open Food Facts, ODbL, record updated September 24, 2026 · Daily Values: Food and Drug Regulations, Health Canada.
Ingredients
Pork, Salt, Sugars (dextrose, chloride, Garlic, Sodium ascorbate, Lactic acid starter culture, Sodium nitrite, Spice extract, Smoke flavour, Smoke
- E250Sodium nitritePreservative
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 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.