Declared allergens
This product declares Mustard.
Declared on pack via Open Food Facts · updated 1 Apr 2026
Salami dojrzewające
Greenveil's read: consider avoiding. Food health critical · 4 additives of concern.
- Critical
Allergens
- Mustard
Declared on pack via Open Food Facts · updated 1 Apr 2026
Why it's rated this way
4 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.
Cochineal / carmineModerate concernInsect-derived red colour; documented allergic and anaphylactic reactions.
- What it is
- Its role isn't recorded in our data yet.
- Why it's flagged
- Insect-derived red colour; documented allergic and anaphylactic reactions.
- 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.
Monosodium glutamate (MSG)Moderate concernFlavour enhancer; self-reported intolerance ('MSG symptom complex'); EFSA flagged exposure above the group ADI.
- What it is
- Its role isn't recorded in our data yet.
- Why it's flagged
- Flavour enhancer; self-reported intolerance ('MSG symptom complex'); EFSA flagged exposure above the group ADI.
- 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.
DiphosphatesMinor concernInorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.
- What it is
- Its role isn't recorded in our data yet.
- Why it's flagged
- Inorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.
- 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
- Salami w pomidorach62.2%No flag
- Pork meat33.3%No flag
- Condiment1.6%No flag
- Flavouring1.6%No flag
- Pork gelatin1.6%No flag
- Vegetable fiber1.6%No flag
- Stabiliser1.6%No flag
- Difosforany · E4501.6%Low
Inorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.
- Flavour enhancer1.6%No flag
- E6211.6%Moderate
Flavour enhancer; self-reported intolerance ('MSG symptom complex'); EFSA flagged exposure above the group ADI.
- Antioxidant1.6%No flag
- Izoaskorbinian sodu · E3161.6%No flag
- Kwas askorbinowy · E3001.6%No flag
- Colour1.6%No flag
- Kaszenila1.6%No flag
- Kultury startowe1.6%No flag
- Preservative1%No flag
- Azotyn sodu · E2501%High
Forms carcinogenic nitrosamines in cured/processed meat; processed meat classified IARC Group 1.
- Sorbinian potasu · E2020.5%No flag
- E2150.2%No flag
- E2190.2%No flag
- Salami z zielonym pieprzem23.4%No flag
- Pork meat14%No flag
- Condiment1.6%No flag
- Flavouring0.9%No flag
- Pork gelatin0.2%No flag
- Vegetable fiber<0.1%No flag
- Stabiliser<0.1%No flag
- Difosforany · E450<0.1%Low
Inorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.
- Flavour enhancerNo flag
- E621Moderate
Flavour enhancer; self-reported intolerance ('MSG symptom complex'); EFSA flagged exposure above the group ADI.
- AntioxidantNo flag
- Izoaskorbinian sodu · E316No flag
- Kwas askorbinowy · E300No flag
- ColourNo flag
- Koszenila · E120Moderate
Insect-derived red colour; documented allergic and anaphylactic reactions.
- Kultury startoweNo flag
- PreservativeNo flag
- Azotyn sodu · E250High
Forms carcinogenic nitrosamines in cured/processed meat; processed meat classified IARC Group 1.
- Sorbinian potasu · E202No flag
- E215No flag
- E219No flag
- Salami14.4%No flag
- Pork meat7.2%No flag
- Condiment1.6%No flag
- Flavouring1.6%No flag
- Vegetable fiber0.3%No flag
- Stabiliser<0.1%No flag
- Difosforany · E450<0.1%Low
Inorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.
- Flavour enhancer<0.1%No flag
- E621<0.1%Moderate
Flavour enhancer; self-reported intolerance ('MSG symptom complex'); EFSA flagged exposure above the group ADI.
- Antioxidant<0.1%No flag
- Izoaskorbinian sodu · E316<0.1%No flag
- Kwas askorbinowy · E300No flag
- ColourNo flag
- Koszenila · E120Moderate
Insect-derived red colour; documented allergic and anaphylactic reactions.
- Kultury startoweNo flag
- PreservativeNo flag
- Azotyn sodu · E250High
Forms carcinogenic nitrosamines in cured/processed meat; processed meat classified IARC Group 1.
Show original label text
Salami w pomidorach (mięso wieprzowe, pomidory suszone - 4,5%, sól, przyprawy, aromat i ekstrakty przypraw, żelatyna wieprzowa, glukoza, błonnik roślinny, syrop glukozowy, stabilizator: difosforany, wzmacniacz smaku: E621, przeciwutleniacze: izoaskorbinian sodu, kwas askorbinowy; barwnik: kaszenila, kultury startowe, substancje konserwujące: azotyn sodu, sorbinian potasu, E215, E219). Salami z zielonym pieprzem. ( mięso wieprzowe, pieprz zielony - 4,5%, sól, przyprawy, aromaty i ekstrakty przypraw, żelatyna wieprzowa, glukoza, błonnik roślinny, syrop glukozowy, stabilizator: difosforany, wzmacniacz smaku: E621, przeciwutleniacze: izoaskorbinian sodu, kwas askorbinowy; barwnik: koszenila, kultury startowe, substancje konserwujące: azotyn sodu, sorbinian potasu, E215, E219. ) Salami (mięso wieprzowe, sól, przyprawy, aromaty i ekstrakty przypraw, glukoza, błonnik roślinny, syrop glukozowy, stabilizator: difosforany, wzmacniacz smaku: E621, przeciwutleniacze: izoaskorbinian sodu, kwas askorbinowy; barwnik: koszenila, kultury startowe, substancja konserwująca: azotyn sodu.) Może zawierać: mleko łącznie z laktozą, gorczycę, jaja, seler, soję.
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.
- Cochineal / carmineInsect-derived red colour; documented allergic and anaphylactic reactions.
- Monosodium glutamate (MSG)Flavour enhancer; self-reported intolerance ('MSG symptom complex'); EFSA flagged exposure above the group ADI.
- DiphosphatesInorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.
Alternatives
No lower-concern alternatives are available for this product yet.
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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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