Peppered salami
Prefix 505 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 | 350 kcal | 18% |
| Fat | 28.0 g | 40% |
| of which saturates | 9.0 g | 45% |
| Carbohydrate | 1.7 g | 1% |
| of which sugars | 0.50 g | 1% |
| Protein | 22.0 g | 44% |
| Salt | 3.0 g | 50% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
pork", salt, white pepper, black pepper, pork gelatine, glucose syrup, modified starch, acidity regulator (sodium diacetate), flavouring, thickener (xanthan gum), garlic, antioxidants (sodium erythorbate, ascorbic acid), preservative (sodium nitrite). *made with 127g of pork per product 100g of finished. may contain traces of mustard. packaged in a protective atmosphere. no artificial colours or flavours. how to prepare ready to eat. for best results, remove from fridge and open pack 15 minutes before serving to allow flavours to develop. not 100% happy? we'll replace & refund it. return to one of our stores. or, call us on: 0800 952 0101 visit our website: asda.com ke ref pa
- E14XXModified StarchEmulsifier · Stabiliser · Thickener
- E250Sodium nitritePreservative
- E262Sodium acetatesPreservative · Sequestrant
- E262iiSodium diacetatePreservative · Sequestrant
- E300Ascorbic acidAntioxidant · Sequestrant
- E316sodium erythorbateAntioxidant
- E415Xanthan gumEmulsifier · Stabiliser · Thickener
- 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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