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ITALIAN SALAMI: LOWER IN SALT AND FAT, RICH IN PROTEIN, VITAMINS AND MINERALS.

A recent study on nutritional values of Italian Deli Products made from INRAN (National Research Institute for Food and Nutrition) and SSICA highlights the virtues of deli meat products, dispelling some stereotypes that consider them enemies of good nutrition.

The survey shows that deli meat products are a foods suitable for the whole population and for more frequent and smaller “meals”.

Less salt in meats
In recent years, the use of the salt in salami manufacturing has been progressively reduced, because of the increased attention in the quantity and quality of spices used. The reduction of salt could achieve the 45% depending on the product, even nitrates, have had a considerable reduction, while nitrites are now absent.

Less fat, more protein
Often mistakenly considered “fatty foods”, today Salami present a substantial reduction of fat amount according with modern farming techniques. The amount of saturated fatty acids decreased to almost 40% and, at the same time, the result was a balance between saturated and unsaturated fat content. They also recorded appreciable decreases the cholesterol content, especially in some products such as ham, bacon, sausage and a growth protein made, which provide fewer calories than fat.

More vitamins and minerals
Disclosures show a high content of B vitamins, which are important for nerve tissue, for the state of nutrition of the skin and mucous membranes and cellular respiration and minerals essential for a healthy body.

The nutritional composition of Italian Salami therefore make a food for the whole population and at any time of day.