Sausages and Luncheon Meats
Salami, Italian, pork
Parameters
- Sodium
- 1,890 mg
- Salt, derived
- 4.80 %
- Water
- 34.6 g
- Brine concentration
- 12.19 %
- Moisture-protein ratio
- 1.59 : 1
USDA FoodData Central, SR Legacy, FDC ID 174603. 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
= 1,890 / 1000 x 2.5420 = 4.804 g per 100 g
brine % = 100 x salt / (salt + water) [FSIS-GD-2016-0002]
= 100 x 4.804 / (4.804 + 34.6) = 12.192 %
MPR = water % / protein % = 34.6 / 21.7 = 1.594 : 1Full composition, per 100 g
| Nutrient | Value | Unit |
|---|---|---|
| Water | 34.6 | g |
| Calcium | 10.0 | mg |
| Potassium | 340.0 | mg |
| Total fat | 37.0 | g |
| Carbohydrate | 1.20 | g |
| Protein | 21.7 | g |
| Iron | 1.52 | mg |
| Sodium | 1,890.0 | mg |
| Cholesterol | 80.0 | mg |
| Saturated fat | 13.1 | g |
| Energy | 425.0 | kcal |
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, dry or hard, pork
- Salami, dry or hard, pork, beef
- Salami, Italian, pork and beef, dry, sliced, 50% less sodium
- Salami, made from any type of meat, reduced fat
Source: USDA FoodData Central, SR Legacy, published 2019-04-01. Retrieved 2026-09-04.