Calories in Salami, dry or hard, pork, beef
Generic food Dried or dry Meat
Salami, dry or hard, pork, beef contains 378 kcal per 100 g. A typical serving of 1 slice (9.8 g) provides about 37 kcal.
Roughly 77% of its calories come from fat, with 23% from protein and 0.8% from carbohydrates (estimated with general energy factors).
That is more energy than the typical item in sausages and luncheon meats on FoodFactly, where the median is 265 kcal per 100 g across 174 foods.
100 g provides 61% of the Daily Value for selenium, 48% of the Daily Value for Vitamin B12 and 41% of the Daily Value for manganese.
These values are for the dried or dry food. Raw and other preparations have their own values, listed separately below.
The data comes from USDA FoodData Central: SR Legacy, where most core values were measured by laboratory analysis.
Nutrition facts
| Nutrient | Amount per 100 g | % DV |
|---|---|---|
| Calories C | 378 kcal | |
| Total fat M | 31.7 g | 41% |
| Saturated fat C | 11.4 g | 57% |
| Trans fat C | 0.48 g | |
| Cholesterol M | 108 mg | 36% |
| Sodium M | 1,756 mg | 76% |
| Total carbohydrates C | 0.72 g | 0.3% |
| Dietary fiber Z | 0 g | 0% |
| Total sugars M | 0.26 g | |
| Protein M | 21.1 g | 42% |
| Vitamin A ? | 11 µg | 1% |
| Vitamin C Z | 0 mg | 0% |
| Vitamin D ? | 0.9 µg | 5% |
| Vitamin E M | 0.64 mg | 4% |
| Vitamin K I | 0 µg | 0% |
| Thiamin (B1) M | 0.39 mg | 32% |
| Riboflavin (B2) M | 0.2 mg | 15% |
| Niacin (B3) M | 6.1 mg | 38% |
| Pantothenic acid (B5) M | 1 mg | 20% |
| Vitamin B6 M | 0.44 mg | 26% |
| Folate (B9) C | 0 µg | 0% |
| Vitamin B12 M | 1.2 µg | 48% |
| Choline ? | 72.6 mg | 13% |
| Calcium M | 24 mg | 2% |
| Iron M | 1.4 mg | 8% |
| Magnesium M | 20 mg | 5% |
| Phosphorus M | 192 mg | 15% |
| Potassium M | 363 mg | 8% |
| Zinc M | 2.7 mg | 24% |
| Copper M | 0.096 mg | 11% |
| Manganese M | 0.95 mg | 41% |
| Selenium M | 33.6 µg | 61% |
% DV: percent of the FDA Daily Value for adults (reference amounts). Letters show how each value was obtained: M measured, C calculated, L label, Z assumed zero, I imputed. Vitamins and minerals not listed were not reported by the source.
Nutritional breakdown
- Protein 23%
- Carbohydrates 0.8%
- Fat 77%
Approximate share of calories, using general energy factors (4 kcal/g protein and carbohydrate, 9 kcal/g fat, 7 kcal/g alcohol).
Vitamins and minerals, % Daily Value per 100 g
Nutritional insights
- Protein21.1 gin the top quarter of sausages and luncheon meats (median 14.5 g)
- Sugars0.26 gabove the median for sausages and luncheon meats (median 0.2 g)
- Fat31.7 gin the top quarter of sausages and luncheon meats (median 21.9 g)
- Saturated fat11.4 gin the top quarter of sausages and luncheon meats (median 7.4 g)
- Sodium1,756 mgin the top quarter of sausages and luncheon meats (median 962 mg)
- Protein per 100 kcal5.6 gprotein density, useful for comparing foods with different calorie levels
- Water41.2 gwater per 100 g, which largely explains differences between raw, cooked and dried forms
Full nutrient profile
Fats and cholesterol (2)
| Monounsaturated fat C | 14.7 g |
|---|---|
| Polyunsaturated fat C | 4.9 g |
Sugars and starch (6)
| Sucrose M | 0.25 g |
|---|---|
| Glucose M | 0.02 g |
| Fructose M | 0 g |
| Lactose M | 0 g |
| Maltose M | 0 g |
| Galactose M | 0 g |
Amino acids (19)
| Tryptophan M | 0.25 g |
|---|---|
| Threonine M | 0.93 g |
| Isoleucine M | 1 g |
| Leucine M | 1.7 g |
| Lysine M | 1.9 g |
| Methionine M | 0.58 g |
| Cystine M | 0.24 g |
| Phenylalanine M | 0.88 g |
| Tyrosine M | 0.84 g |
| Valine M | 1.1 g |
| Arginine M | 1.4 g |
| Histidine M | 0.86 g |
| Alanine M | 1.2 g |
| Aspartic acid M | 2 g |
| Glutamic acid M | 3.2 g |
| Glycine M | 0.95 g |
| Proline M | 0.85 g |
| Serine M | 0.88 g |
| Hydroxyproline M | 0.074 g |
Individual fatty acids (46)
| EPA (omega-3, 20:5 n-3) M | 0.004 g |
|---|---|
| DHA (omega-3, 22:6 n-3) M | 0.007 g |
| ALA (omega-3, 18:3 n-3) M | 0.18 g |
| Linoleic acid (omega-6, 18:2) ? | 4.3 g |
| SFA 4:0 M | 0 g |
| SFA 6:0 M | 0 g |
| SFA 8:0 M | 0.002 g |
| SFA 10:0 M | 0.048 g |
| SFA 12:0 M | 0.026 g |
| SFA 14:0 M | 0.52 g |
| SFA 16:0 M | 7 g |
| SFA 18:0 M | 3.5 g |
| SFA 20:0 M | 0.052 g |
| MUFA 18:1 ? | 13.4 g |
| PUFA 18:3 ? | 0.18 g |
| PUFA 20:4 M | 0.14 g |
| SFA 22:0 M | 0.004 g |
| MUFA 14:1 M | 0.053 g |
| MUFA 16:1 ? | 0.84 g |
| PUFA 18:4 M | 0.001 g |
| MUFA 20:1 M | 0.24 g |
| MUFA 22:1 ? | 0.023 g |
| PUFA 22:5 n-3 (DPA) M | 0.021 g |
| SFA 15:0 M | 0.043 g |
| SFA 17:0 M | 0.15 g |
| SFA 24:0 M | 0.003 g |
| TFA 16:1 t M | 0.023 g |
| TFA 18:1 t M | 0.39 g |
| TFA 22:1 t M | 0 g |
| TFA 18:2 t not further defined M | 0.064 g |
| PUFA 18:2 CLAs M | 0.086 g |
| MUFA 24:1 c M | 0.002 g |
| PUFA 20:2 n-6 c,c M | 0.17 g |
| MUFA 16:1 c M | 0.82 g |
| MUFA 18:1 c M | 13 g |
| PUFA 18:2 n-6 c,c M | 4.1 g |
| MUFA 22:1 c M | 0.023 g |
| PUFA 18:3 n-6 c,c,c M | 0.003 g |
| MUFA 17:1 M | 0.12 g |
| PUFA 20:3 ? | 0.062 g |
| Fatty acids, total trans-monoenoic C | 0.42 g |
| Fatty acids, total trans-polyenoic C | 0.064 g |
| MUFA 15:1 M | 0 g |
| PUFA 20:3 n-3 M | 0.023 g |
| PUFA 20:3 n-6 M | 0.038 g |
| PUFA 22:4 M | 0.043 g |
Carotenoids (15)
| Beta-carotene Z | 0 µg |
|---|---|
| Lycopene Z | 0 µg |
| Lutein + zeaxanthin Z | 0 µg |
| Retinol M | 11 µg |
| Carotene, alpha Z | 0 µg |
| Vitamin D (D2 + D3), International Units M | 36 IU |
| Vitamin D3 (cholecalciferol) M | 0.9 µg |
| Cryptoxanthin, beta Z | 0 µg |
| Tocopherol, beta M | 2 mg |
| Tocopherol, gamma M | 0.19 mg |
| Tocopherol, delta M | 0.01 mg |
| Tocotrienol, alpha M | 0.08 mg |
| Tocotrienol, beta M | 0 mg |
| Tocotrienol, gamma M | 3 mg |
| Tocotrienol, delta M | 0 mg |
Sterols (1)
| Phytosterols ? | 0 mg |
|---|
Other components (12)
| Water M | 41.2 g |
|---|---|
| Alcohol ? | 0 g |
| Caffeine Z | 0 mg |
| Ash M | 5.4 g |
| Theobromine Z | 0 mg |
| Energy C | 1,583 kJ |
| Vitamin A, IU ? | 36 IU |
| Folic acid Z | 0 µg |
| Folate, food I | 0 µg |
| Betaine M | 5.9 mg |
| Vitamin E, added Z | 0 mg |
| Vitamin B-12, added Z | 0 µg |
Other forms of Salami
Raw, cooked, dried and processed versions are separate records with their own measured values.
| Food | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|
| Salami, cooked, beef Cooked | 261 | 12.6 g | 1.9 g | 22.2 g |
| Salami, cooked, beef and pork Cooked | 336 | 21.9 g | 2.4 g | 25.9 g |
| Salami, cooked, turkey Cooked | 172 | 19.2 g | 1.6 g | 9.2 g |
| Salami, dry or hard, pork Dried or dry | 407 | 22.6 g | 1.6 g | 33.7 g |
| Salami, Italian, pork and beef, dry, sliced, 50% less sodium Dried or dry | 350 | 21.8 g | 6.4 g | 26.4 g |
| Salami, pork, beef, less sodium | 396 | 15 g | 15.4 g | 30.5 g |
| Salami, Italian, pork | 425 | 21.7 g | 1.2 g | 37 g |
| Salami, hard, sliced | 417 | 19.9 g | 3.9 g | 35.8 g |
| Salami, NFS | 378 | 21.1 g | 0.72 g | 31.6 g |
| Salami, made from any type of meat, reduced fat | 172 | 19.2 g | 1.6 g | 9.2 g |
| Salami, made from any type of meat, reduced sodium | 378 | 21.1 g | 0.72 g | 31.6 g |
Per 100 g. Calories in kcal. n/a: not reported by the source.
Foods with a similar nutritional profile
| Food | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|
| Pepperoni, reduced fat | 378 | 21.1 g | 0.72 g | 31.6 g |
| Beef, rib, large end (ribs 6-9), separable lean and fat, trimmed to 1/8" fat, choice, cooked, broiled Cooked | 370 | 20.9 g | 0 g | 31.2 g |
| Lamb, New Zealand, imported, flap, boneless, separable lean and fat, cooked, braised Cooked | 376 | 20.5 g | 0.14 g | 32.6 g |
| Pork, fresh, spareribs, separable lean and fat, cooked, roasted Cooked | 361 | 20.9 g | 0 g | 30.9 g |
| Beef, rib, whole (ribs 6-12), separable lean and fat, trimmed to 1/8" fat, prime, cooked, broiled Cooked | 386 | 22 g | 0 g | 32.4 g |
| Beef, rib, large end (ribs 6-9), separable lean and fat, trimmed to 1/8" fat, choice, cooked, roasted Cooked | 378 | 22.5 g | 0 g | 31.3 g |
| Pork, ground, 72% lean / 28% fat, cooked, pan-broiled Cooked | 377 | 22.6 g | 1.1 g | 31.4 g |
| Lamb, rib, separable lean and fat, trimmed to 1/4" fat, choice, cooked, roasted Cooked | 359 | 21.1 g | 0 g | 29.8 g |
Per 100 g. Calories in kcal. n/a: not reported by the source.
Frequently asked questions
How many calories are in dried or dry salami?
100 g of dried or dry salami has 378 kcal. 1 slice (9.8 g): about 37 kcal. 3 slices 1 serving (27 g): about 102 kcal. 1 oz (28 g): about 106 kcal.
Is dried or dry salami high in protein?
Dried or dry salami contains 21.1 g of protein per 100 g (42% of the 50 g Daily Value), or 2.1 g in 1 slice (9.8 g). About 23% of its calories come from protein. Compared with other sausages and luncheon meats, that is among the highest quarter (median 14.5 g).
How many carbs are in dried or dry salami?
Dried or dry salami has 0.72 g of total carbohydrates per 100 g, including 0 g of fiber and 0.26 g of sugars.
How much fat is in dried or dry salami?
Dried or dry salami contains 31.7 g of fat per 100 g, of which 11.4 g is saturated (57% of the Daily Value).
What vitamins and minerals does dried or dry salami contain?
Per 100 g, the most notable amounts relative to the Daily Value are selenium (61% DV), Vitamin B12 (48% DV), manganese (41% DV), Niacin (B3) (38% DV) and Thiamin (B1) (32% DV). The full list is in the vitamins and minerals table above.
How much sodium is in dried or dry salami?
100 g contains 1,756 mg of sodium, 76% of the 2,300 mg Daily Value.
Does salami have the same nutrition dried or dry and cooked?
No. Per 100 g, salami, dry or hard, pork, beef has 378 kcal, while salami, cooked, beef has 261 kcal. Cooking changes the water content, so always use the record that matches how you weigh the food.
Where does this nutrition data come from?
From USDA FoodData Central: SR Legacy, record dated April 1, 2019. FoodFactly last checked it on November 6, 2026. Each value above shows whether it was measured, calculated or taken from a label.
Source of the nutrition information
- USDA FoodData Central: SR Legacy, record 174582. License: CC0 1.0 (U.S. public domain). Source record dated April 1, 2019. Imported November 6, 2026.
Last updated: . Data quality score: 100/100 (how it is calculated).
General nutrition information, not medical advice. Individual needs differ; see our disclaimer.