German peppered salami
Prefix 408 was issued by GS1 Germany. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 357 kcal | 18% |
| Fat | 27.4 g | 39% |
| of which saturates | 11.1 g | 56% |
| Carbohydrate | 2.4 g | 1% |
| of which sugars | 0.10 g | 0% |
| Fibre | 0.50 g | — |
| Protein | 24.9 g | 50% |
| Salt | 3.2 g | 53% |
Open Food Facts, ODbL, record updated 27 August 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
PORK (94%), Salt, PEPPER COATING (2%) (Black Pepper, Pork Gelatine, Rapeseed Oil, Emulsifier: Citric Acid Esters of Mono - and Di-Glycerides of Fatty Acids; Acidity Regulator: Sodium Diacetate; Thickener: Xanthan Gum), Dextrose, Colour: Beetroot Powder, Black Pepper, Garlic, Ginger, Antioxidant: Sodium Ascorbate; Preservative: Sodium Nitrite; Pepper Extract, Chilli Extract
- E250Sodium nitritePreservative
- E262Sodium acetatesPreservative · Sequestrant
- E262iiSodium diacetatePreservative · Sequestrant
- E301Sodium ascorbateAntioxidant
- E415Xanthan gumEmulsifier · Stabiliser · Thickener
- E428Gelatine
- E472cCitric acid esters of mono- and diglycerides of fatty acidsAntioxidant · Emulsifier · Sequestrant · Stabiliser
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
6% 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 Ireland, 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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