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Bocconcini di salame
Bocconcini di salame by Fine Food provides 414 kcal per 100 g, with 0 g of sugars and 32 g of protein. It is classified as NOVA 4 (ultra-processed food).
Nutrient levels per 100 g
Levels use UK front-of-pack reference thresholds.
Nutrition facts
| Nutrient | Per 100 g |
|---|---|
| Calories | 414 kcal |
| Total fat | 32 g |
| Saturated fat | 12 g |
| Carbohydrates | 0 g |
| Total sugars | 0 g |
| Added sugars | 3 g |
| Dietary fiber | 0 g |
| Protein | 32 g |
| Salt | 4.9 g |
*% Daily Value for 100 g, based on a 2,000-calorie diet (FDA reference values).
Ingredients
pro 100g: Schweinefleisch 131 g (Italien), Speck (Italien), Rotwein «Barolo» 6g, Nitritpôkelsalz (Kochsalz, Konservierungsstoff [E 2501), Traubenzucker, Zucker, Ge - würze, Antioxidationsmittel (E 301), Konservierungsstoff (E 252). Hülle nicht zum Ver - zehr geeignet. (l) Ingredienti: per 100g: carne di maiale 131 g (Italia), lardo (Italia), vino rosso «Barolo» 6g, sale nitritato (sale da cucina, conservante [E 2501), destrosio, zuc - chero, spezie, antiossidante (E 301), cotiservante (E 252). Involucro non atto al consumo.
Additives 2
Overexposure risk is based on EFSA evaluations as recorded by Open Food Facts.
Product details
- Labels & certifications
- Made in ItalyPure pork
- Sold in
- France
- Barcode
- 2111856011459
Prices reported by shoppers
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Frequently asked questions
How many calories are in Bocconcini di salame?
Bocconcini di salame contains 414 kcal per 100 g.
How much sugar is in Bocconcini di salame?
Bocconcini di salame has 0 g of sugars per 100 g, which is considered low by UK front-of-pack guidelines.
Is Bocconcini di salame healthy?
It is in NOVA group 4 — ultra-processed food. Scores describe nutritional quality and processing, not suitability for your individual diet.
Is Bocconcini di salame vegan?
Based on its ingredient list, it is not vegan.
Source: Open Food Facts (ODbL). Last updated March 19, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.
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