Peppered Salami
Prefix 405 was issued by GS1 Germany. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 367 kcal | 18% |
| Fat | 31.0 g | 44% |
| of which saturates | 12.4 g | 62% |
| Carbohydrate | 2.8 g | 1% |
| of which sugars | 0.50 g | 1% |
| Protein | 19.0 g | 38% |
| Salt | 3.3 g | 55% |
Open Food Facts, ODbL, record updated 1 October 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
pork, 3% black peppercorns, salt, pork gelatine, glucose syrup, spices, garlic, antioxidant: sodium ascorbate, acidity regulator: sodium acetate, acid: acetic acid, preservative: sodium nitrite, made with product 127g of pork per 100g of finished, allergy advice may contain mustard,
- E250Sodium nitritePreservative
- E260Acetic acidPreservative
- E262Sodium acetatesPreservative · Sequestrant
- E262iSodium acetatePreservative · Sequestrant
- E301Sodium ascorbateAntioxidant
- E428Gelatine
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
28% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Salami” →
Shelfpedia calculation from Open Food Facts (ODbL), products in the same category sold in the United Kingdom, values per 100 g.
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 valuesReference intakes: Regulation (EU) No 1169/2011, Annex XIII.
- GS1 prefixPrefix ranges published by GS1
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