Reduced fat 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 | 285 kcal | 14% |
| Fat | 19.4 g | 28% |
| of which saturates | 6.7 g | 33% |
| Carbohydrate | 0.50 g | 0% |
| of which sugars | 0.50 g | 1% |
| Fibre | 0.00 g | — |
| Protein | 27.1 g | 54% |
| Salt | 4.3 g | 72% |
Open Food Facts, ODbL, record updated 21 July 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Pork, Salt, Dextrose, Spices, Antioxidant (Sodium Ascorbate), Preservatives (Sodium Nitrite, Potassium Nitrate), Dried Garlic, Sugar, Herbs, Juniper Berries. Prepared from 142g of EU pork per 100g of Reduced Fat Salami. Made using EU pork. STORAGE Keep refrigerated. Once opened, consume within 2 days and by, 'use by' date shown. Packaged in a protective atmosphere. For more information about our strict welfare and quality standards visit tescoplc.com Recycling CLEAN TRAY Recycle FILM Do Not Recycle 100g e IT 1550 L CE JPG22225735_70 Energy Per 2 slices 100g (16g)
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 valuesReference intakes: Regulation (EU) No 1169/2011, Annex XIII.
- GS1 prefixPrefix ranges published by GS1
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