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Salami is a seasoned sausage that is fermented and dried until it can be sliced and eaten without cooking. It comes in many styles, from Genoa and hard salami to pepperoni, and USDA data show that most dry types supply protein but are high in sodium and saturated fat. This guide covers how salami is made, salami nutrition by type, what WHO says about processed meat, nitrite and uncured labels, and the food safety facts that matter for a ready-to-eat meat.
Peptide Labs does not sell salami or any meat products. This article is general nutrition information, not medical advice.
Key Takeaways
- A 2015 review explains that dry salami is fermented, mainly by lactic acid bacteria, and then dried.
- USDA lists 28% of the Daily Value for sodium and 17% for saturated fat in 1 oz of dry pork salami.
- The same entry lists 33% of the Daily Value for vitamin B12 per ounce.
- WHO classifies processed meat, including fermented meat, as Group 1, carcinogenic to humans.
- CDC advises higher-risk groups to avoid unheated fermented or dry sausages unless heated to 165 F or until steaming hot.
- Nitrite or nitrate must appear in the ingredient list when used; uncured products must say so on the label.
What is salami?
Salami is a family of sausages made from chopped meat, usually pork or a mix of pork and beef, mixed with salt, spices and often garlic, stuffed into casings and then fermented and dried. Drying concentrates the meat, so dry salami is firm and dense. USDA also lists cooked salami, a moister style made from beef or turkey, which is a different product from dry salami.
How is salami made?
A 2015 review in the International Journal of Food Microbiology describes the process for dry-fermented sausages: fermentation, driven either by the meat’s natural microbes or by added starter cultures, followed by drying. Lactic acid bacteria do most of the fermenting, producing mainly lactate, which helps preserve it. As the sausage dries, it loses water and becomes firm enough to slice.
Yeasts and molds are part of many fermented sausages too. A 2024 review in the journal Foods notes that yeasts and filamentous fungi can play either a beneficial or a harmful role in the quality and safety of fermented sausages, and that some are added on purpose as starter cultures. If a casing is not meant to be eaten, peel it off before slicing.
Salami nutrition (USDA SR Legacy)
USDA SR Legacy has several salami entries but none named Genoa. The table compares them per 1 oz (28 g), with pepperoni added because it is a close relative. Percent Daily Values (%DV) use FDA reference amounts.
| Salami type (USDA SR Legacy), 1 oz (28 g) | Calories | Protein | Fat | Saturated fat | Sodium |
|---|---|---|---|---|---|
| Dry or hard, pork (FDC 172938) | 114 | 6.3 g (13%) | 9.4 g (12%) | 3.3 g (17%) | 633 mg (28%) |
| Dry or hard, pork and beef (FDC 174582) | 106 | 5.9 g (12%) | 8.9 g (11%) | 3.2 g (16%) | 492 mg (21%) |
| Italian, pork (FDC 174603) | 119 | 6.1 g (12%) | 10.4 g (13%) | 3.7 g (18%) | 529 mg (23%) |
| Italian, pork and beef, dry, 50% less sodium (FDC 172966) | 98 | 6.1 g (12%) | 7.4 g (9%) | 2.7 g (14%) | 262 mg (11%) |
| Cooked, beef (FDC 172935) | 73 | 3.5 g (7%) | 6.2 g (8%) | 2.8 g (14%) | 319 mg (14%) |
| Cooked, turkey (FDC 172937) | 48 | 5.4 g (11%) | 2.6 g (3%) | 0.8 g (4%) | 310 mg (13%) |
| Pepperoni, beef and pork (FDC 174575) | 141 | 5.4 g (11%) | 13.0 g (17%) | 5.0 g (25%) | 443 mg (19%) |
In USDA data, an ounce of dry pork salami supplies 13% of the Daily Value for protein, 33% for vitamin B12 and 22% for thiamin, with almost no carbohydrate. Per 100 g, the same entry lists 2,260 milligrams of sodium, 98% of the Daily Value, and 59% of the Daily Value for saturated fat. Our vitamin B12 foods guide lists other sources of B12.
Sodium varies widely by type. In the table, the dry salami entries list 21% to 28% of the Daily Value per ounce, while the reduced-sodium Italian entry lists 11%. FDA considers 20% DV or more per serving high and 5% DV or less low, so the Nutrition Facts label on the package you choose is the number to go by. Our low-sodium foods guide explains how to compare labels.
Genoa salami, hard salami and other styles
In US stores, salami is sold under style names such as Genoa salami, hard salami, cotto (cooked) salami and pepperoni. Recipes vary by maker in meat, fat, spices, smoke and drying time, so two products with the same name can differ. USDA SR Legacy has no entry named Genoa salami; the nearest are the Italian pork and the dry or hard entries in the table above. When you compare two packages, the label’s serving size, sodium and saturated fat lines tell you more than the style name.
Salami belongs to the broader sausage family; our sausage guide and hot dog guide cover fresh and cooked types, and our fermented foods guide covers fermentation more broadly.
Is salami healthy? What WHO says about processed meat
WHO defines processed meat as meat transformed through salting, curing, fermentation, smoking or other processes to enhance flavor or improve preservation, and it lists sausages among the examples. Salami is salted and fermented, so it falls within that definition.
WHO’s cancer agency, IARC, classified processed meat in Group 1, carcinogenic to humans, in 2015. WHO explains that Group 1 is used when there is sufficient evidence of carcinogenicity in humans, and that for processed meat the evidence shows it causes colorectal cancer and suggests a link with stomach cancer. Group 1 reflects the strength of the evidence, not the size of the risk for any one person; IARC said in 2015 that the individual risk remains small but increases with the amount eaten. WHO says the data did not allow a conclusion about whether a safe level exists and that it is developing a guideline that will include recommendations on red and processed meat.
The Dietary Guidelines for Americans 2025-2030 state that highly processed foods high in sodium should be avoided and that saturated fat should generally not exceed 10% of total daily calories; dry salami is high in both in USDA data. If you have been advised to watch sodium or saturated fat, a doctor or registered dietitian can help you decide how salami fits your diet.
Nitrite and uncured salami labels
Federal rules (9 CFR 317.17) require any curing substance to be listed in the ingredients statement, and they name pepperoni as an example of a product that may be made without nitrate or nitrite and labeled uncured, as long as the label also says No Nitrate or Nitrite Added. 9 CFR 424.21 lists nitrite as an ingredient used to fix color, caps the amount in finished products, and does not allow it in baby, junior or toddler foods.
An uncured label does not always mean the salami has no nitrite source. Products made with celery powder or other natural sources can carry that wording, and USDA’s Food Safety and Inspection Service (FSIS) said in a 2020 letter that it intends to propose changing those claims for such products. The ingredient list shows what was used.
Salami food safety: Listeria and E. coli
Dry salami is a ready-to-eat food, so the key safety points concern germs that can survive without cooking. CDC lists four groups at higher risk of serious Listeria illness: people who are pregnant, newborns, adults 65 or older and people with a weakened immune system. CDC advises them to avoid unheated fermented or dry sausages and to eat them only when reheated to 165 F or until steaming hot. FDA notes that pregnant women are about 10 times more likely to get listeriosis than other healthy adults. Our deli meat guide covers this advice in more detail.
Research explains why the advice exists. A review of Mediterranean-style dry fermented sausages in the journal Foods found that Listeria monocytogenes is among the pathogens most often detected in these products, even though they have rarely been linked to outbreaks, and that it is hard to control in sausage plants because it tolerates low pH and high salt. Other germs matter too: a CDC report in MMWR described an E. coli O157:H7 outbreak in 1994 linked to a commercially distributed dry salami, with 20 laboratory-confirmed cases in the Seattle area and three more in northern California.
- Higher-risk groups: heat salami until steaming hot, for example on a pizza or in a pasta sauce, as CDC advises.
- Everyone: keep salami refrigerated once opened or sliced unless the label says otherwise, and follow the package date.
- Recalls: if a product you bought is recalled, follow the instructions in the notice.
Allergy and label notes
- Major allergens: pork and beef are not among the nine major food allergens that US labels must declare, but salami recipes vary, so read the ingredient list if you have any food allergy.
- Alpha-gal syndrome: CDC describes alpha-gal syndrome as a serious, potentially life-threatening allergy linked to tick bites, most often the lone star tick in the United States, and says people with it may need to avoid red meat such as beef and pork.
How to serve salami
- Slice: peel off an inedible casing, then slice thin on the diagonal for boards or into rounds for sandwiches.
- Board pairings: serve it with provolone, olives, crackers, fruit and raw vegetables.
- Cooked uses: crisp slices in a pan or oven, or add diced salami to pasta, eggs, beans or pizza.
- Compare packages: check the serving size and the sodium line, since two salamis can differ a lot.
For a whole-leg Italian meat, see our prosciutto guide.
Frequently Asked Questions
What is salami?
Salami is a seasoned sausage, usually pork or pork and beef, that is fermented and dried so it can be sliced and eaten without cooking. Cooked salami is a separate style.
How is salami made?
According to a 2015 review, it is fermented, mainly by lactic acid bacteria, then dried until firm.
Is salami healthy?
In USDA data dry salami supplies protein and vitamin B12 but is high in sodium and saturated fat. WHO classifies processed meat as Group 1, carcinogenic to humans.
What is Genoa salami?
Genoa salami is an Italian-style salami sold in US stores. USDA SR Legacy has no Genoa entry; the nearest is its Italian pork salami.
Is salami raw?
Dry salami is not cooked. It is fermented and dried, and CDC advises higher-risk groups to eat fermented or dry sausages only when heated until steaming hot. Cooked salami is a separate style.
Does uncured salami contain nitrite?
It may contain natural nitrite sources such as celery powder, so read the ingredient list.
Questions about a label? Contact us or read our Buyer’s Guide. Food comes first; follow the label and ask a healthcare provider before starting a supplement, especially if you take medicines, are pregnant or have a food allergy. These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Last reviewed October 2026.
Related guides: Prosciutto: Nutrition, Sodium and What Prosciutto di Parma Means, Deli Meat: Is Deli Meat Healthy? Lunch Meat Nutrition and Safety, Pepperoni: Nutrition, Sodium, Uncured Labels and Food Safety.