Epic source
Energy
429 kcal · 21% DV target
A dry-cured, fermented sausage with a dense texture and complex savory profile, salami serves as a concentrated source of animal protein and lipids within the deli meat category.
Salami is classified as a processed meat because it is preserved through curing, salting, or smoking, which typically results in high concentrations of sodium and fat .112
Regular consumption of processed meats like salami is consistently linked to an increased risk of heart disease, stroke, and type 2 diabetes .35
Major health organizations, including the WHO, have identified processed meats as carcinogenic (cancer-causing), with strong evidence linking high intake to colorectal cancer .57
The preservation process often involves nitrates or nitrites; even "nitrate-free" versions using celery juice contain these compounds, which can facilitate the formation of carcinogenic chemicals in the body .7
Petal shape shows the nine FoodCompass domains, including nutrient density, processing, satiety, fats, and phytochemicals.
429 kcal · 21% DV target
18.9 g · 38% DV target
38.8 g · 50% DV target
14.2 g · 71% DV target
Not a benefit — best kept low
0.07 g · 8% DV target
Not a benefit — best kept low
0.42 g · Top 7% of meat & poultry
Seasonality has not been estimated for this ingredient yet.
Keep in original packaging or wrap tightly to prevent drying.
As a pork or beef product, it carries a significant carbon footprint and high water usage associated with livestock farming.
The name 'salami' is derived from the Italian word 'sale', meaning salt, reflecting its historical origin as a method for preserving meat at room temperature for up to several years.