Snackalami classic
Prefix 506 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 | 248 kcal | 12% |
| Fat | 7.4 g | 11% |
| of which saturates | 2.6 g | 13% |
| Carbohydrate | 1.3 g | 0% |
| of which sugars | 0.40 g | 0% |
| Fibre | 0.70 g | — |
| Protein | 43.5 g | 87% |
| Salt | 3.9 g | 65% |
Open Food Facts, ODbL, record updated 24 April 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Pork, Salt, Spices (White Pepper, Ground Coriander, Garlic, Black Pepper), Dextrose, Preservatives (Sodium Nitrite (E250)).
- E250Sodium nitritePreservative
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Pork 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.