Declared allergens
This product declares Dairy.
Declared on pack via Open Food Facts · updated 21 Mar 2026
Salami au poivre
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 21 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
- Pork meat47.6%No flag
- Graisse de porc24.1%No flag
- Beef meat15.2%No flag
- Enrobement de poivre2%No flag
- Colour0.4%No flag
- Rouge de betterave · E1620.4%No flag
- Antioxidant0.4%No flag
- Ascorbate de sodium · E3010.4%No flag
- Extrait aromatiques0.4%No flag
- Stabiliser0.4%No flag
- Diphophates0.4%No flag
- Preservative0.4%No flag
- Nitrite de sodium · E2500.4%High
Forms carcinogenic nitrosamines in cured/processed meat; processed meat classified IARC Group 1.
- Nitrate de potassium · E2520.4%Moderate
Reducible to nitrite; nitrosamine precursor in cured meats.
- Ferments de maturation0.4%No flag
- Smoke0.4%No flag
- Rapporté au produit fini0.4%No flag
- Salami sont élaborés à partir de 116 g de viande de porc0.4%No flag
Show original label text
Viande de porc, graisse de porc, viande de bœuf, sel, 2%* enrobement de poivre (95% poivre, extrait d'épices), protéines de lait, 0,8%* poivre, dextrose, colorant: rouge de betterave, antioxydant: ascorbate de sodium; extrait de plantes aromatiques, stabilisant: diphophates; épices, conservateurs: nitrite de sodium, nitrate de potassium; lactose, ferments de maturation, fumée. *rapporté au produit fini. 100 g de salami sont élaborés à partir de 116 g de viande de porc et de bœuf.
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
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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Asset write on fetch
Ingredient content
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