Cold cuts and cured meats
Salami, made from any type of meat, reduced sodium
Parameters
- Sodium
- 1,317 mg
- Salt, derived
- 3.35 %
- Water
- 41.2 g
- Brine concentration
- 7.52 %
- Moisture-protein ratio
- 1.95 : 1
USDA FoodData Central, Survey (FNDDS), FDC ID 2706197. 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
= 1,317 / 1000 x 2.5420 = 3.348 g per 100 g
brine % = 100 x salt / (salt + water) [FSIS-GD-2016-0002]
= 100 x 3.348 / (3.348 + 41.2) = 7.517 %
MPR = water % / protein % = 41.2 / 21.1 = 1.955 : 1Full composition, per 100 g
| Nutrient | Value | Unit |
|---|---|---|
| Protein | 21.1 | g |
| Total fat | 31.7 | g |
| Carbohydrate | 0.72 | g |
| Energy | 378.0 | kcal |
| Water | 41.2 | g |
| Calcium | 24.0 | mg |
| Iron | 1.36 | mg |
| Potassium | 363.0 | mg |
| Sodium | 1,317.0 | mg |
| Cholesterol | 108.0 | mg |
| Saturated fat | 11.4 | g |
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, Italian, pork and beef, dry, sliced, 50% less sodium
- Salami, made from any type of meat, reduced fat
- Salami, NFS
- Salami, pork, beef, less sodium
Source: USDA FoodData Central, Survey (FNDDS), published 2024-10-31. Retrieved 2026-09-04.