CURED SALAMI & CHEESE SELECTION, Peppery and warmi
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 | 834 kcal | 42% |
| Fat | 28.0 g | 40% |
| of which saturates | 20.0 g | 100% |
| Carbohydrate | 2.0 g | 1% |
| of which sugars | 0.50 g | 1% |
| Protein | 30.0 g | 60% |
| Salt | 6.4 g | 107% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
NAPOLI STYLE SALAMI (33%): Pork, Salt, Dextrose, Spices, White Wine, Flavourings, Antioxidant (Ascorbic Acid), Paprika, Preservatives (Potassium Nitrate, Sodium Nitrite). **Made with 131g of pork per product 100g of finished. May contain milk. PROVOLONE CHEESE (33%) : Provolone Cheese (Pasteurised Milk). UNGHERESE STYLE SALAMI (33%): Pork, Salt, Dextrose, Spices, Garlic, Antioxidant (Sodium Ascorbate), Flavourings, Preservatives (Potassium Nitrate, Sodium Nitrite). "Made with 127g of pork per product 100g of finished. May contain milk. Allergy Advice!
- E250Sodium nitritePreservative
- E252Potassium nitratePreservative
- E300Ascorbic acidAntioxidant · Sequestrant
- E301Sodium ascorbateAntioxidant
Source: Open Food Facts, ODbL · additive names and functions: 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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