Cut · Ireland

Caciospianata

by Italiamo · 100 g

IrelandGermany

Green-ScoreE

300 kcalper 100 g · 15% of the reference intake

0.6 gof sugars per 100 g

Barcode (EAN-8)20634636

GS1 prefix206

Additives3: E250, E252, E300

AllergensMilk

Packer codeIT 1099 L CE

Nutrition

Per 100 g, with the share of an adult’s reference intake (8,400 kJ / 2,000 kcal)

Nutrient	100 g	Reference intake
Energy	300 kcal	15%
Fat	22.0 g	31%
of which saturates	10.0 g	50%
Carbohydrate	1.4 g	1%
of which sugars	0.60 g	1%
Protein	22.0 g	44%
Salt	3.8 g	63%

Open Food Facts, ODbL, record updated 26 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.

Ingredients

As printed on the pack; allergens in bold

54% Spianata Salami (Schweinefleisch, 2,8% Chili, Salz, Aromen, Dextrose, Saccharose, Gewürze, Raucharoma, Antioxidationsmittel: Ascorbinsäure; Konservierungsstoff: Natriumnitrit, Kaliumnitrat; Reifungskulturen), 46% weißer Provolakäse (Kuhmilch, mikrobielles Lab, Speisesalz).

Allergen: Milk

E250Sodium nitritePreservative
E252Potassium nitratePreservative
E300Ascorbic acidAntioxidant · Sequestrant

Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.

Climate impact

8.25kg CO₂e per kg

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

Sold under this barcode in 2 countries

GermanyIreland

de-de

Source: Open Food Facts, countries of sale reported by contributors.

Sources

Every block on this page cites its source

Product record
Open Food Facts, ODbL · updated 26 March 2026 · export of 1 November 2026
Photo
Open Food Facts contributors, CC BY-SA
Reference values
Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
GS1 prefix
Prefix 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.