Salame Milano
Prefix 433 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 | 361 kcal | 18% |
| Fat | 29.0 g | 41% |
| of which saturates | 11.0 g | 55% |
| Carbohydrate | 0.00 g | 0% |
| Protein | 25.0 g | 50% |
| Salt | 3.9 g | 65% |
Open Food Facts, ODbL, record updated 26 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Schweinefleisch, Speisesalz, Zucker, Dextrose, Gewürze, Knoblauchpulver, Antioxidationsmittel: Ascorbinsäure, Konservierungsstoffe (Natriumnitrit, Kaliumnitrot). Reifungskulturen. 100g Salami werden aus 145g Schweinefleisch hergestellt.
The ingredient list is only available in German in the source; we show it as it is, without translation.
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
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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