German Salami
Prefix 500 was issued by GS1 UK. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 287 kcal | 14% |
| Fat | 21.1 g | 30% |
| Carbohydrate | 2.3 g | 1% |
| of which sugars | 0.60 g | 1% |
| Fibre | 0.40 g | — |
| Protein | 22.3 g | 45% |
| Salt | 3.5 g | 59% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
pork, salt, glucose syrup, white pepper, garlic, antioxidants (ascorbic acid, sodium erythorbate), preservative (sodium nitrite). prepared with product 125g of raw pork per 100g of finished.
- E250Sodium nitritePreservative
- E300Ascorbic acidAntioxidant · Sequestrant
- E316sodium erythorbateAntioxidant
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
75% 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
Spotted an error? It is fixed at the source, on Open Food Facts, and shows up here at the next update.