Declared allergens
This product declares Dairy.
Declared on pack via Open Food Facts · updated 27 Mar 2026
CURED SALAMI & CHEESE SELECTION, Peppery and warmi
Greenveil's read: consider avoiding. Food health critical · 2 additives of concern (worst: Sodium nitrite).
- Critical
Allergens
- Dairy
Declared on pack via Open Food Facts · updated 27 Mar 2026
Why it's rated this way
2 additives on this label are on our additives-of-concern list.
Sodium nitriteHigh concernForms carcinogenic nitrosamines in cured/processed meat; processed meat classified IARC Group 1.
- What it is
- Its role isn't recorded in our data yet.
- Why it's flagged
- Forms carcinogenic nitrosamines in cured/processed meat; processed meat classified IARC Group 1.
- Regulatory basis
- Greenveil's curated additives-of-concern list, which cites the authority behind each entry.
- How sure we are
- High confidence. Matched by the additive code declared on the label.
Potassium nitrateModerate concernReducible to nitrite; nitrosamine precursor in cured meats.
- What it is
- Its role isn't recorded in our data yet.
- Why it's flagged
- Reducible to nitrite; nitrosamine precursor in cured meats.
- Regulatory basis
- Greenveil's curated additives-of-concern list, which cites the authority behind each entry.
- How sure we are
- High confidence. Matched by the additive code declared on the label.
Ingredients
- Napoli style salami33%No flag
- Flavourings2.1%No flag
- Antioxidant1%No flag
- Ascorbic Acid · E3001%No flag
- Preservative0.3%No flag
- Potassium Nitrate · E2520.1%Moderate
Reducible to nitrite; nitrosamine precursor in cured meats.
- Sodium Nitrite · E2500.1%High
Forms carcinogenic nitrosamines in cured/processed meat; processed meat classified IARC Group 1.
- Made with 131g of pork per 100g of finished product0.1%No flag
- Provolone cheese0.1%No flag
- Provolone Cheese<0.1%No flag
- Ungherese style salami<0.1%No flag
- AntioxidantNo flag
- Sodium Ascorbate · E301No flag
- FlavouringsNo flag
- PreservativeNo flag
- Potassium Nitrate · E252Moderate
Reducible to nitrite; nitrosamine precursor in cured meats.
- Sodium Nitrite · E250High
Forms carcinogenic nitrosamines in cured/processed meat; processed meat classified IARC Group 1.
- "Made with 127g of pork per 100g of finished productNo flag
- Allergy Advice!No flag
Show original label text
NAPOLI STYLE SALAMI (33%): Pork, Salt, Dextrose, Spices, White Wine, Flavourings, Antioxidant (Ascorbic Acid), Paprika, Preservatives (Potassium Nitrate, Sodium Nitrite). **Made with 131g of pork per 100g of finished product. May contain milk. PROVOLONE CHEESE (33%) : Provolone Cheese (Pasteurised Milk). UNGHERESE STYLE SALAMI (33%): Pork, Salt, Dextrose, Spices, Garlic, Antioxidant (Sodium Ascorbate), Flavourings, Preservatives (Potassium Nitrate, Sodium Nitrite). "Made with 127g of pork per 100g of finished product. May contain milk. Allergy Advice!
Alerts
Food health
Nutrition profile and additives of concern
Contains additive of concern
- Sodium nitriteForms carcinogenic nitrosamines in cured/processed meat; processed meat classified IARC Group 1.
- Potassium nitrateReducible to nitrite; nitrosamine precursor in cured meats.
Per-ingredient concern · chemical identity, not food safety
3 of 7 ingredients not yet assessed · Show allHide
Alternatives
No lower-concern alternatives are available for this product yet.
Trust & sources
Where this product data comes from
How we assembled this record: source coverage, image cache state, review state, and the active product version.
Trust & sources
Where this product data comes from
How we assembled this record: source coverage, image cache state, review state, and the active product version.
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Ingredient content
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