Sausages and Luncheon Meats
Salami, dry or hard, pork
Parameters
- Sodium
- 2,260 mg
- Salt, derived
- 5.74 %
- Water
- 36.2 g
- Brine concentration
- 13.70 %
- Moisture-protein ratio
- 1.60 : 1
USDA FoodData Central, SR Legacy, FDC ID 172938. All values are per 100 g of the food as described. Retrieved 2026-09-04. Source record
How the derived figures were obtained
salt % = sodium mg / 1000 x 2.5420 / 100 x 100
= 2,260 / 1000 x 2.5420 = 5.745 g per 100 g
brine % = 100 x salt / (salt + water) [FSIS-GD-2016-0002]
= 100 x 5.745 / (5.745 + 36.2) = 13.696 %
MPR = water % / protein % = 36.2 / 22.6 = 1.602 : 1Full composition, per 100 g
| Nutrient | Value | Unit |
|---|---|---|
| Protein | 22.6 | g |
| Cholesterol | 79.0 | mg |
| Saturated fat | 11.9 | g |
| Iron | 1.30 | mg |
| Sodium | 2,260.0 | mg |
| Total fat | 33.7 | g |
| Carbohydrate | 1.60 | g |
| Energy | 407.0 | kcal |
| Water | 36.2 | g |
| Calcium | 13.0 | mg |
| Potassium | 378.0 | mg |
What these figures do and do not say
The brine concentration above is computed from this food's own sodium and water using the FSIS formula, 100 x salt / (salt + water). It is a description of a finished commercial product, not a target. FSIS cites 10 percent brine after equalisation as the figure that prevents Staphylococcus aureus enterotoxin production during warm drying, and 9 CFR 319.106(b)(4) requires not less than 10 percent for a dry cured ham made without nitrate or nitrite.
Water activity cannot be computed from composition. It is a measurement, and it is the measurement that decides shelf stability. The published limits are 0.85 in air and 0.91 vacuum packed, both from FSIS-GD-2014-0010.
Nearby entries
- Salami, cooked, beef and pork
- Salami, cooked, turkey
- Salami, dry or hard, pork, beef
- Salami, Italian, pork
Source: USDA FoodData Central, SR Legacy, published 2019-04-01. Retrieved 2026-09-04.