Salami, NFS
Common food
Photo: Wikipedia
Salami, NFS (Not Further Specified) is a cured, fermented sausage made from ground meat (typically pork or beef) and fat, seasoned with salt, garlic, and spices, then air-dried. It has a firm, slightly chewy texture with a rich, savory, and often tangy or garlicky flavor, and a marbled appearance from the fat. Nutritionally, it is a dense source of protein and fat, with virtually no carbohydrates.
Calorie split: 23% protein · 1% carbs · 77% fat
↓ Full nutrition💚 Why it's loved
People love salami for its intense, complex umami flavor that develops during fermentation and aging, making it a flavor powerhouse. Its versatility as a ready-to-eat snack, sandwich staple, or charcuterie board centerpiece, deeply rooted in European culinary traditions, makes it a beloved convenience food.
⚠️ Watch-outs & how to enjoy it better
The high sodium and saturated fat content can be a concern for heart health and blood pressure, and it is a processed meat. To counteract this, practice strict portion control (stick to 1-2 oz servings), pair it with fiber-rich foods like whole-grain crackers or fresh fruit to slow absorption, and choose lower-sodium varieties when available.
Key benefits
- High-quality protein for muscle maintenance
- Provides B vitamins like B12 and niacin
- Contains minerals like zinc and selenium
- Long shelf life without refrigeration when whole
- Energy-dense from fats and protein
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The white, powdery coating sometimes seen on whole salami is not mold, but a beneficial, edible mold (like Penicillium) that is intentionally cultivated during curing to protect the meat and contribute to its distinctive flavor.
Full nutrition (USDA data · scales with serving)
| Water | 41.2 g |
| Energy | 378 kcal |
| Protein | 21.1 g |
| Total lipid (fat) | 31.6 g |
| Carbohydrate, by difference | 0.72 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 0.26 g |
| Calcium, Ca | 24.0 mg |
| Iron, Fe | 1.4 mg |
| Magnesium, Mg | 20.0 mg |
| Phosphorus, P | 192 mg |
| Potassium, K | 363 mg |
| Sodium, Na | 1756 mg |
| Zinc, Zn | 2.7 mg |
| Copper, Cu | 0.10 mg |
| Selenium, Se | 33.6 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.39 mg |
| Riboflavin | 0.20 mg |
| Niacin | 6.1 mg |
| Vitamin B-6 | 0.44 mg |
| Folate, total | 0.00 ug |
| Folic acid | 0.00 ug |
| Folate, food | 0.00 ug |
| Folate, DFE | 0.00 ug |
| Choline, total | 72.6 mg |
| Vitamin B-12 | 1.1 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 11.0 ug |
| Retinol | 11.0 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 0.64 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.90 ug |
| Vitamin K (phylloquinone) | 0.00 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 11.4 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.05 g |
| SFA 12:0 | 0.03 g |
| SFA 14:0 | 0.52 g |
| SFA 16:0 | 7.0 g |
| SFA 18:0 | 3.5 g |
| Fatty acids, total monounsaturated | 14.7 g |
| MUFA 16:1 | 0.84 g |
| MUFA 18:1 | 13.4 g |
| MUFA 20:1 | 0.24 g |
| MUFA 22:1 | 0.02 g |
| Fatty acids, total polyunsaturated | 4.9 g |
| PUFA 18:2 | 4.3 g |
| PUFA 18:3 | 0.18 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.14 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.02 g |
| PUFA 22:6 n-3 (DHA) | 0.01 g |
| Cholesterol | 108 mg |
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
What does NFS mean on a nutrition label?
NFS stands for 'Not Further Specified.' It indicates the data is for a general or composite product (like 'salami') without specifying the exact type, brand, or recipe, so values are averages.
Is salami a fermented food?
Yes, traditional salami is a fermented sausage. Beneficial bacteria convert sugars into lactic acid, which preserves the meat, gives it a tangy flavor, and creates its characteristic firm texture.
Can I eat the casing on salami?
It depends. Natural casings (from animal intestines) are edible. Collagen or cellulose casings are often removed before eating. Check the packaging or if it's pre-sliced, the casing is typically already removed.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 3.78 kcal/g · 22% calories from protein · 0.0 g fiber · 0.3 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 4.84 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.