Schinken Salami - Wiltmann - 50g

Barcode: 4001956544217 (EAN / EAN-13)

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Product characteristics

Quantity: 50g

Packaging: Kunststoff

Brands: Wiltmann

Categories: Meats, Prepared meats, Cured sausages, Hams, Salami

Labels, certifications, awards: de:Edelgeschimmelt

Manufacturing or processing places: Peckeloh

EMB code: DE EV 57 EG

Countries where sold: Germany


→ Ingredients are listed in order of importance (quantity).

Ingredients list:
Schweinefleisch, jodiertes Speisesalz (Speisesalz, Kaliumiodat), Traubenzucker, Gewürze, Gewürzextrakte, Antioxidationsmittel: Natriumascorbat; Konservierungsstoff: Natriumnitrit; Reife - kulturen. 100 g Salami, hergestellt aus 183 g Fleisch. Kann Spuren von Rindfleisch und Putenfleisch I enthalten. *Light, da

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Traces: de:Putenfleisch, de:Rindfleisch

Ingredients analysis:
Non-vegan Non-vegetarian
→ The analysis is based solely on the ingredients listed and does not take into account processing methods.

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NOVA group

3 - Processed foods
3 - Processed foods

Nutrition facts

NutriScore color nutrition grade


⚠️ Warning: the amount of fiber is not specified, their possible positive contribution to the grade could not be taken into account.

⚠️ Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 0%

Nutrient levels for 100 g

6.9 g Fat in moderate quantity
2 g Saturated fat in moderate quantity
1 g Sugars in low quantity
5 g Salt in high quantity

Nutrition facts
Nutrition facts As sold
for 100 g / 100 ml
Energy (kJ) ?
Energy (kcal) 220 kcal
Energy 920 kj
(220 kcal)
Fat 6.9 g
Saturated fat 2 g
Carbohydrates 1 g
Sugars 1 g
Proteins 38 g
Salt 5 g
Sodium 2 g
Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 %
Nutrition score - France 13
Nutri-Score D


Recycling instructions and/or packaging information:

Packaging parts:
Number Shape Material Recycling

Data sources


Product added on by ollebolle
Last edit of product page on by .
Product page also edited by kiliweb, openfoodfacts-contributors, yuka.sY2b0xO6T85zoF3NwEKvllJqS9XunxvPKx_Ug2O75-6TH7PUcNUvxLDYLqg.

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