Know what’s on your plate
Dry or hard pork salami
Calories & nutrition facts
Nutrition facts
Per 100 g% DV- Calories 407 kcal —
- Protein 23 g 45%
- Carbohydrate 1.6 g 1%
- Fat 34 g 43%
- Saturated fat 12 g 59%
- Fibre 0 g 0%
- Sodium 2260 mg 98%
- Cholesterol 79 mg 26%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 0 µg 0%
- Vitamin C 0 mg 0%
- Thiamin (B1) 0.93 mg 78%
- Riboflavin (B2) 0.33 mg 25%
- Niacin (B3) 5.6 mg 35%
- Pantothenic acid (B5) 1.1 mg 21%
- Vitamin B6 0.55 mg 32%
- Folate (B9) 2 µg 1%
- Vitamin B12 2.8 µg 117%
Minerals
- Calcium 13 mg 1%
- Iron 1.3 mg 7%
- Magnesium 22 mg 5%
- Phosphorus 229 mg 18%
- Potassium 378 mg 8%
- Zinc 4.2 mg 38%
- Copper 0.16 mg 18%
- Manganese 0.07 mg 3%
- Selenium 25.4 µg 46%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 407 | 23 g | 1.6 g | 34 g |
| 1 × package (4 oz) | 113 g | 460 | 26 g | 1.8 g | 38 g |
| 1 × slice (3-1/8" dia x 1/16" thick) | 10 g | 41 | 2.3 g | 0.2 g | 3.4 g |
| 2 × package (4 oz) | 226 g | 920 | 51 g | 3.6 g | 76 g |
| ½ × package (4 oz) | 56.5 g | 230 | 13 g | 0.9 g | 19 g |
| 3 × package (4 oz) | 339 g | 1380 | 77 g | 5.4 g | 114 g |
| 4 × package (4 oz) | 452 g | 1840 | 102 g | 7.2 g | 152 g |
Similar foods
- Dry or hard pork and beef salami378 kcal / 100 g
- Italian pork salami425 kcal / 100 g
- Dry sausagepure pork417 kcal / 100 g
- Pork salami374 kcal / 100 g
- Pure pork salami446 kcal / 100 g
- Italian pork and beef salamidry, sliced, 50% less sodium350 kcal / 100 g
- Milano pork salami398 kcal / 100 g
- Swine sausagedried514 kcal / 100 g
- Beef and pork cooked salami336 kcal / 100 g
- Pork and beef salamiless sodium396 kcal / 100 g
Questions about Dry or hard pork salami
Do you need to cook dry pork salami before eating it?
No: it is cured and ready to eat. For a crisp topping, cut it into thin strips and fry in a dry pan for a few minutes, or add slices to a hot pizza near the end of baking.
How should you slice dry pork salami?
For a sandwich or cheese board, cut it into thin slices so its firm, concentrated flavour does not overwhelm the other ingredients. If the casing feels tough or papery, peel it off before slicing.
How do you store dry pork salami after opening it?
Wrap it tightly or seal it in a container and refrigerate it; use it within about three weeks. Keep sliced salami covered so it does not dry out or take on other fridge smells.
Can you freeze dry pork salami?
Yes. Freeze it in small, tightly wrapped portions, ideally sliced with baking paper between the slices, so you can separate what you need. Thaw it in the fridge; the texture may be less supple afterwards.
What goes well with dry pork salami?
Pair its savoury, salty flavour with crusty bread, sharp cheese, olives or pickles. It also works in an antipasto platter, chopped into a pasta sauce, or scattered over pizza.
What can you use instead of dry pork salami?
Use dry sausage or Italian salami for a similar cured, savoury bite; for a milder option, use cooked ham, though it will be softer and less intensely flavoured.
Is dry pork salami high in sodium?
Yes. A 10 g slice contains 226 mg of sodium, so several slices can add up quickly; pair it with unsalted bread, vegetables or fruit rather than other salty foods.
Source: USDA FoodData Central 172938 · per 100 g · carbohydrate per EU label, fibre excluded
