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Salami sans ail
20809232

Salami sans ail

Greenveil's read: consider avoiding. Food health critical · 4 additives of concern.

Food health
Critical
Chemical concern
Not assessed

Allergens

  • Dairy

Declared on pack via Open Food Facts · updated 31 Mar 2026

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Why it's rated this way

4 additives on this label are on our additives-of-concern list.

  1. 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.
  2. 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.
  3. 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.
  4. 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.

A food's rating also reflects nutrition (Nutri-Score) and processing (NOVA); the additives above are the ingredient-level part of it.

Ingredients

  • Pork meat52.8%No flag
  • Graisse de porc23.6%No flag
  • Salt1.5%No flag›
  • Milk proteins1.5%No flag›
  • Dextrose1.5%No flag›
  • Herb1.5%No flag
  • Spice1.5%No flag›
  • Colour1.5%No flag
  • Rouge de betterave · E1621.5%No flag
  • Cochenille · E1201.5%Moderate

    Insect-derived red colour; documented allergic and anaphylactic reactions.

  • Antioxidant1.5%No flag
  • Ascorbate de sodium · E3011.5%No flag
  • Stabiliser1.5%No flag
  • Diphosphates · E4501.5%Low

    Inorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.

  • Extrait aromatiques1.5%No flag
  • Preservative1.5%No flag
  • Nitrite de sodium · E2501.5%High

    Forms carcinogenic nitrosamines in cured/processed meat; processed meat classified IARC Group 1.

  • Nitrate d potassium · E2521.5%Moderate

    Reducible to nitrite; nitrosamine precursor in cured meats.

  • Lactose1.5%No flag›
  • Ferments1.5%No flag
  • Smoke1.3%No flag
  • Salami sont élaborés à partir de 114 de viande de porc1.3%No flag
Show original label text

Viande de porc, graisse de porc, sel, protéines de lait, dextrose, plantes aromatiques, épices, colorants: rouge de betterave, cochenille, antioxydant: ascorbate de sodium, stabilisant: diphosphates, extrait de plantes aromatiques, conservateurs: nitrite de sodium, nitrate d potassium, lactose (lait), ferments, fumée, 100 g de salami sont élaborés à partir de 114 de viande de porc, Conditionné sous atmosphère protectrice,

Alerts

Declared allergens

This product declares Dairy.

Declared on pack via Open Food Facts · updated 31 Mar 2026

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.
  • Potassium nitrateReducible to nitrite; nitrosamine precursor in cured meats.
  • DiphosphatesInorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.

Per-ingredient concern · chemical identity, not food safety

What drives this

2 low · 3 not assessed

3 of 5 ingredients not yet assessed · Show all
  2. 04SpiceNot assessed

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

Normalized label parsed

18 items

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