Know what’s on your plate
Dry or hard pork and beef salami
Calories & nutrition facts
Nutrition facts
Per 100 g% DV- Calories 378 kcal —
- Protein 21 g 42%
- Carbohydrate 0.7 g 0%
- Fat 32 g 41%
- Saturated fat 11 g 57%
- Fibre 0 g 0%
- Sugars 0.3 g —
- Sodium 1756 mg 76%
- Cholesterol 108 mg 36%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 11 µg 1%
- Vitamin C 0 mg 0%
- Vitamin D 0.9 µg 5%
- Vitamin E 0.64 mg 4%
- Vitamin K 0 µg 0%
- Thiamin (B1) 0.39 mg 32%
- Riboflavin (B2) 0.2 mg 15%
- Niacin (B3) 6.1 mg 38%
- Pantothenic acid (B5) 1 mg 20%
- Vitamin B6 0.44 mg 26%
- Folate (B9) 0 µg 0%
- Vitamin B12 1.2 µg 48%
- Choline 72.6 mg 13%
Minerals
- Calcium 24 mg 2%
- Iron 1.4 mg 8%
- Magnesium 20 mg 5%
- Phosphorus 192 mg 15%
- Potassium 363 mg 8%
- Zinc 2.7 mg 24%
- Copper 0.1 mg 11%
- Manganese 0.95 mg 41%
- Selenium 33.6 µg 61%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 378 | 21 g | 0.7 g | 32 g |
| 1 × slice | 9.8 g | 37 | 2.1 g | 0.1 g | 3.1 g |
| 1 × oz | 28 g | 106 | 5.9 g | 0.2 g | 8.9 g |
| 1 × slices 1 serving | 27 g | 102 | 5.7 g | 0.2 g | 8.5 g |
| 2 × slice | 19.6 g | 74 | 4.1 g | 0.1 g | 6.2 g |
| ½ × slice | 4.9 g | 19 | 1 g | 0 g | 1.6 g |
| 3 × slice | 29.4 g | 111 | 6.2 g | 0.2 g | 9.3 g |
| 4 × slice | 39.2 g | 148 | 8.3 g | 0.3 g | 12 g |
Similar foods
- Dry or hard pork salami407 kcal / 100 g
- Beef and pork cooked salami336 kcal / 100 g
- Italian pork and beef salamidry, sliced, 50% less sodium350 kcal / 100 g
- Pork and beef salamiless sodium396 kcal / 100 g
- Reduced sodium Italian pork and beef salamideli-meat351 kcal / 100 g
- Italian pork salami425 kcal / 100 g
- Dry sausagepure pork, superior quality368 kcal / 100 g
- Pork and beef luncheon sausage260 kcal / 100 g
- Pure pork salami446 kcal / 100 g
- Beef cooked salami261 kcal / 100 g
Questions about Dry or hard pork and beef salami
How should you store dry or hard pork and beef salami once it’s opened?
Wrap the cut end tightly or keep the slices in an airtight container in the fridge. Follow the pack’s storage instructions and use it within the stated time; discard it if you notice mould that isn’t part of the product, an off smell or a slimy surface.
Can you eat dry or hard pork and beef salami without cooking it?
Yes. It is ready to eat, so you can serve it straight from the pack; cooking is optional.
How do you fry dry or hard pork and beef salami until crisp?
Cut it into thin slices or small pieces and fry in a dry pan over medium heat for about 2–3 minutes per side, until browned and crisp. It releases fat as it cooks, so you usually don’t need to add oil.
What goes well with dry or hard pork and beef salami?
Serve it with hard cheese, olives, pickled vegetables and bread, or add slices to a sandwich or pizza. Its salty, savoury flavour also works well with sweet fruit such as melon or figs.
What can you use instead of dry or hard pork and beef salami?
For a similar cured-meat flavour, use another dry sausage such as chorizo or pepperoni; for a milder, softer filling, use cooked ham. If you want a meat-free option, try thin slices of smoked tofu, though the flavour and texture will be different.
How is dry or hard pork and beef salami different from cooked salami?
Dry or hard salami is cured and dried, giving it a firmer texture and a more concentrated flavour; cooked salami is heat-treated and tends to be softer. Cooked salami has 336 kcal per 100 g, compared with 378 kcal in dry or hard pork and beef salami.
How much sodium is in a typical serving of dry or hard pork and beef salami?
A serving of about three slices, or 27 g, contains 474 mg of sodium. Its salty flavour comes partly from the curing process.
Source: USDA FoodData Central 174582 · per 100 g · carbohydrate per EU label, fibre excluded
