Salami, hard, sliced
Whole food · Sausages and Luncheon Meats
Photo: Wikipedia
Hard salami is a dry-cured, fermented sausage, typically made from pork and beef, seasoned with garlic, salt, and spices. Its texture is firm and slightly chewy, with a rich, savory, and tangy flavor profile. The provided nutritional data (0 kcal per 100g) is a placeholder and does not reflect its actual high-fat, high-protein, and high-sodium content.
💚 Why it's loved
People love hard salami for its intense, umami-rich flavor and satisfying, chewy texture that elevates simple dishes. It's a cultural staple in charcuterie and a symbol of preserved meat craftsmanship, especially in European and Italian-American cuisine.
⚠️ Watch-outs & how to enjoy it better
Its high sodium content can contribute to water retention and elevated blood pressure, and it's often high in saturated fat. To counteract, pair it with potassium-rich foods like leafy greens or fruit, practice strict portion control (limiting to a few thin slices), and choose lower-sodium brands when available.
Key benefits
- High in protein, supporting muscle maintenance.
- Source of B vitamins, particularly B12.
- Contains iron and zinc.
- Long shelf life due to curing process.
- No added sugar in traditional varieties.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The white, powdery coating on hard salami is not mold but a beneficial, edible culture (Penicillium) that helps develop flavor and prevents harmful bacteria during the curing process.
Full nutrition (USDA data · scales with serving)
| Water | 35.4 g |
| Ash | 5.0 g |
| Sucrose | 0.00 g |
| Glucose | 1.1 g |
| Fructose | 0.00 g |
| Lactose | 0.00 g |
| Maltose | 0.00 g |
| Riboflavin | 0.36 mg |
| Vitamin B-6 | 0.22 mg |
| Choline, total | 65.4 mg |
| Vitamin B-12 | 0.40 ug |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 13.0 g |
| SFA 4:0 | 0.00 g |
| SFA 5:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 7:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 9:0 | 0.00 g |
| SFA 10:0 | 0.03 g |
| SFA 11:0 | 0.00 g |
| SFA 12:0 | 0.03 g |
| SFA 14:0 | 0.59 g |
| SFA 15:0 | 0.05 g |
| SFA 16:0 | 7.8 g |
| SFA 17:0 | 0.17 g |
| SFA 18:0 | 4.2 g |
| SFA 20:0 | 0.05 g |
| SFA 21:0 | 0.01 g |
| SFA 22:0 | 0.00 g |
| SFA 23:0 | 0.00 g |
| SFA 24:0 | 0.00 g |
| Fatty acids, total monounsaturated | 15.0 g |
| MUFA 12:1 | 0.00 g |
| MUFA 14:1 | 0.07 g |
| MUFA 15:1 | 0.00 g |
| MUFA 16:1 | 0.87 g |
| MUFA 17:1 | 0.14 g |
| MUFA 18:1 | 13.6 g |
| MUFA 20:1 | 0.24 g |
| MUFA 22:1 c | 0.03 g |
| MUFA 22:1 n-9 | 0.03 g |
| MUFA 22:1 n-11 | 0.00 g |
| MUFA 24:1 c | 0.00 g |
| Fatty acids, total polyunsaturated | 4.1 g |
| PUFA 18:2 | 3.5 g |
| PUFA 18:2 c | 3.6 g |
| PUFA 18:2 CLAs | 0.06 g |
| PUFA 18:3 | 0.18 g |
| PUFA 18:3 c | 0.18 g |
| PUFA 18:3 n-6 c,c,c | 0.01 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:2 c | 0.14 g |
| PUFA 20:3 c | 0.06 g |
| PUFA 20:3 n-3 | 0.02 g |
| PUFA 20:3 n-6 | 0.03 g |
| PUFA 20:3 n-9 | 0.00 g |
| PUFA 22:3 | 0.00 g |
| PUFA 20:4 | 0.11 g |
| PUFA 20:5c | 0.00 g |
| PUFA 22:2 | 0.00 g |
| PUFA 22:5 c | 0.02 g |
| PUFA 22:4 | 0.04 g |
| PUFA 22:6 c | 0.01 g |
| Fatty acids, total trans | 0.50 g |
| Fatty acids, total trans-monoenoic | 0.45 g |
| TFA 14:1 t | 0.01 g |
| TFA 16:1 t | 0.02 g |
| TFA 18:1 t | 0.41 g |
| TFA 20:1 t | 0.00 g |
| TFA 22:1 t | 0.00 g |
| TFA 18:2 t | 0.05 g |
| TFA 18:3 t | 0.00 g |
Amino acid profile (per 100g)
Estimated from Salami, Italian, pork — USDA does not publish this profile for Salami.
| Tryptophan | 0.25 g |
| Threonine | 1.0 g |
| Isoleucine | 1.1 g |
| Leucine | 1.6 g |
| Lysine | 1.9 g |
| Methionine | 0.47 g |
| Cystine | 0.29 g |
| Phenylalanine | 0.94 g |
| Tyrosine | 0.69 g |
| Valine | 1.1 g |
| Arginine | 1.4 g |
| Histidine | 0.61 g |
| Alanine | 1.3 g |
| Aspartic acid | 2.1 g |
| Glutamic acid | 3.8 g |
| Glycine | 1.6 g |
| Proline | 1.3 g |
| Serine | 0.90 g |
FAQ
Is hard salami the same as pepperoni?
No, while both are cured sausages, pepperoni is a specific American variety of salami that is spicier, finer-grained, and typically made with pork and beef, often with added paprika and chili peppers.
Can I eat the white coating on salami?
Yes, the white, powdery coating is a harmless, edible mold culture that develops during fermentation and curing. It's a sign of proper aging and contributes to the salami's flavor.
How long does hard salami last after opening?
Once sliced and opened, hard salami should be wrapped tightly or stored in an airtight container in the refrigerator. It will typically last for 1-2 weeks, though its texture may dry out over time.