Fermented sausage
Salami
Fermented and dried sausage. FSIS states that salami must reach a moisture-protein ratio of 1.9:1 or less for standard-of-identity purposes, and publishes lethality support for dry and semi-dry fermented sausages including Genoa.
What this page is built from
- Protected names
- 10
- US standards of identity
- 0
- Composition rows
- 14
- Named by FSIS
- yes
- Buying guide
- yes
This page exists because these joins exist. A class name that joins to no register entry, no standard, no composition row and no buying guide would not have a page.
US standard of identity
No section of 9 CFR part 319 defines this product. That is worth knowing: it means the name carries no compositional guarantee in the United States, and two products sold under it may have been made quite differently.
Protected names in this class
- Greußener Salami
- Salame Brianza
- Salame Cremona
- Salame d'oca di Mortara
- Salame di Varzi
- Salame Felino
- Salame Piacentino
- Salame Piemonte
- Salame S. Angelo
- Salamini italiani alla cacciatora
Composition
| Food | Sodium, mg | Salt, % | Water, g | Protein, g |
|---|---|---|---|---|
| Beerwurst, beer salami, pork | 1,240 | 3.15 | 61.5 | 14.2 |
| Beerwurst, beer salami, pork and beef | 881 | 2.24 | 56.7 | 14.0 |
| Oscar Mayer, Salami (hard) | 1,980 | 5.03 | 38.2 | 25.9 |
| Salami, cooked, beef | 1,140 | 2.90 | 60.0 | 12.6 |
| Salami, cooked, beef and pork | 1,740 | 4.42 | 45.2 | 21.8 |
| Salami, cooked, turkey | 1,110 | 2.82 | 68.8 | 19.2 |
| Salami, dry or hard, pork | 2,260 | 5.74 | 36.2 | 22.6 |
| Salami, dry or hard, pork, beef | 1,760 | 4.47 | 41.2 | 21.1 |
| Salami, Italian, pork | 1,890 | 4.80 | 34.6 | 21.7 |
| Salami, Italian, pork and beef, dry, sliced, 50% less sodium | 936 | 2.38 | 40.5 | 21.8 |
| Salami, made from any type of meat, reduced fat | 1,107 | 2.81 | 68.8 | 19.2 |
| Salami, made from any type of meat, reduced sodium | 1,317 | 3.35 | 41.2 | 21.1 |
| Salami, NFS | 1,756 | 4.46 | 41.2 | 21.1 |
| Salami, pork, beef, less sodium | 623 | 1.58 | 33.7 | 15.0 |
Buying it
The general word for a fermented dried sausage, and the class where the gap between the European register and US law is widest. The register carries dozens of protected salami names, each with a filed specification. In the United States, salami reaching a moisture-protein ratio of 1.9 to 1 or less is a labelling threshold rather than a definition of the product.
What to read on the label. A protected name constrains the recipe and the place. Dry or hard salami in the United States is a statement about moisture, not about method.
Worth repeating in a buying context: no section of 9 CFR part 319 defines this product, so in the United States the word on the front of the pack is a marketing term. The compositional statements that are regulated are the ones on the back, in the ingredient list and the nutrition panel.
This is not a protected designation. The listing below is a product of this type, not a registered name. The register entries for this class are listed above and none of them is what is linked here.
Affiliate links
The listing below is an Amazon affiliate link. As an Amazon Associate this site earns from qualifying purchases: if you buy through one of these links Amazon pays a commission and you pay the same price you would have paid otherwise. Links and prices were resolved on 2026-09-04 by a build script and are not re-fetched when you load the page. Full terms on disclosures.
Listing
- Lowest new, checked 2026-09-04
- $15.00
- Brand
- crait
- ASIN
- B0H3CKDF81
Affiliate link, tag carbs.com-20. Prices read from the Amazon Creators API on 2026-09-04 and not re-fetched since. Amazon prices move within a day; treat these as the figure on that date, not as a quote.
Register data: eAmbrosia, the EU geographical indications register, retrieved 2026-09-04. Composition: USDA FoodData Central, retrieved 2026-09-04, All values are per 100 g of the food as described.