Italian Dry Salami
Prefix 003 was issued by GS1 US. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Daily Value |
|---|---|---|
| Calories | 100 kcal | 5% |
| Total fat | 7.0 g | 9% |
| Saturated fat | 2.5 g | 13% |
| Total carbohydrate | 1.0 g | 0% |
| Total sugars | 0.00 g | — |
| Protein | 8.0 g | 16% |
| Sodium | 0.20 g | 9% |
Open Food Facts, ODbL, record updated January 8, 2026 · Daily Values: 21 CFR 101.9 (FDA).
Ingredients
Pork, salt, and less than 2% of the following: dextrose, natural flavorings, wine, sodium ascorbate, lactic acid starter culture, sodium nitrite, sodium nitrate. gelatin used for for coating.
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
0% 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) and USDA FoodData Central (CC0) records in the same category sold in the United States, 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 valuesDaily Values: 21 CFR 101.9 (FDA).
- GS1 prefixPrefix ranges published by GS1
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