/ / Maestri Dry Cured Salame

Maestri Dry Cured Salame

Contains sodium nitrite

Dry-cured pork salami seasoned with spices and garlic. It has 450 mg sodium per ounce and contains sodium nitrite and potassium nitrate.

Seed-oil freeNo artificial dyesNo artificial flavorsNo natural flavorsNo phosphatesNo gums or thickenersNo gluten ingredientsDairy-free
$9.95 2.3 oz · lowest price at Simpatico Italy's Finest
Price and stock checked Oct 29, 2026
Key nutrition facts
100caloriesPer serving · 1 oz (28g)
Protein
7g
Fiber
0g
Added sugar
0g
Sodium
450mg▼
Saturated fat
3g▼
▲ raises the score · ▼ lowers it · From the product label
Ingredients: Pork, salt, seasoning, dextrose, spices, sodium ascorbate, garlic, sodium nitrite, lactic acid starter culture, potassium nitrate
54 / 100
Fair Scored automatically
Weighted as processed meatHigh confidence · Scored on 9 of 11 inputs
Nutrition · counts 20%38
Ingredients · counts 25%67
Processing · counts 25%58
Sourcing · counts 15%50
Transparency · counts 15%52
Why it scores 54
Nutrition 38 · Compared with other processed meats: more sodium (450 mg), more saturated fat (3 g); no added sugar per 1 oz
Ingredients 67 · Sodium or potassium nitrite (additive, −15); Sodium or potassium nitrate (additive, −10); Dextrose, 4th ingredient (added sugar, −8)
Processing 58 · Dry-cured pork with salt, spices, sugar and curing agents
Sourcing 50 · The pork's origin and raising practices aren't stated
Transparency 52 · Full ingredient list, but seasoning and spices are unspecified
Contains sodium nitrite and potassium nitrate
450 mg sodium per ounce
Evidence behind the Ingredients deductions
Strong evidence−8 for dextrose
Varies by additive−25 for sodium or potassium nitrite, sodium or potassium nitrate
Scored Oct 20, 2026 · Scoring guide v3.1 · Updated Oct 20, 2026 · See what changed

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Ingredients
Pork Salt Seasoning Dextrose Spices Sodium ascorbate Garlic Sodium nitrite Lactic acid starter culture Potassium nitrate
10 ingredients 2 to watch1 to avoid
Sourcing

Origin not disclosed on the product page.

Additives5 additives · 1 high risk
Sodium or potassium nitrite (E250, E249)PreservativeHigh risk
Can form nitrosamines in cured meat; IARC classifies processed meat as carcinogenic (Group 1), with nitrites a likely contributor.
Sodium or potassium nitrate (E251, E252)PreservativeModerate risk
Turns into nitrite in cured meat, with the same nitrosamine concern (IARC, processed meat).
Added sugarSugarLimited risk
Added sugar; the WHO and the US Dietary Guidelines advise keeping added sugars under 10% of daily calories.
Ascorbic acid (vitamin C) (E300)AntioxidantNo risk
Vitamin C, used to keep colour and freshness; safe.
Lactic acid (E270)AcidNo risk
Made by fermentation; considered safe.
Matched from the ingredient list. Risk levels summarise findings from EFSA, the FDA, IARC and published studies; they explain a concern, not a diagnosis.

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