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Simms Hard Salami
Photo: Open Food Facts contributors (CC BY-SA)

Salami

Simms Hard Salami

Good out of 100 Medium confidence
  • High in salt
  • High in saturated fat
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Why it scores 79

Simms Hard Salami scores 79 out of 100 (Good) under GoodSwap’s published rules. What moved the score most:

  1. Saturated fat 12.5 g / 100 g: Very high in saturated fat. Strong
  2. Salt 4.5 g / 100 g: Very high in salt. Strong
  3. Protein 21.4 g / 100 g: A good source of protein. Info

Every line of the math is on The Receipt below, with its evidence tier and sources.

The Receipt

Hard Salami

START100

Ingredients

  • Natural flavors
    Info "Natural flavor" is a legal category (21 CFR 101.22(a)(3)): flavor substances from spices, fruits, vegetables, meat, dairy or fermentation. [1][2]
  • BHT (butylated hydroxytoluene)
    Info The FDA requested data for a post-market assessment in 2026 (Docket FDA-2026-N-2526). [3][4][5]
subtotal−5

Nutrition per 100 g

  • Saturated fat 12.5 g / 100 g
    Strong Very high in saturated fat. [6]
  • Salt 4.5 g / 100 g
    Strong Very high in salt. [7]
  • Energy 393 kcal / 100 g
    Info Energy-dense for its weight. [8]
  • Protein 21.4 g / 100 g
    Info A good source of protein. [8]
subtotal−16
TOTAL 79Good

100 − 21 = 79

Can’t score above 79. High in fat, saturated fat and salt (above the front-of-pack "high" level). [9]

GTIN 04099100083743 · 2026-05-28

score v1.3.0 · kb 2026.10.11

Medium confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy393 kcal
Fat32.1 g
Saturated fat12.5 g
Carbohydrates3.6 g
Sugars3.6 g
Added sugars0 g
Fiber0 g
Protein21.4 g
Salt4.5 g

Serving: 6 slices (28 g)

Ingredients

High Moderate Not recognized Tap an ingredient for its evidence and rules.
Label text, as published

pork, beef, salt dextrose contains 2% or less of flavorings lactic acd starter culture, natural smoke flavor sodium nitrite, spices vitaminc sodum ascorbate) bha, bht, citriciadíd

Allergens and diets

  • Not vegan
  • Not vegetarian

Always check the package: recipes change.

Healthiest salami in the US

More from Simms

Sources

  1. 21 CFR 101.22 Foods; labeling of spices, flavorings, colorings and chemical preservatives

    Electronic Code of Federal Regulations (eCFR), U.S. Office of the Federal Register · Dec 19, 2016 · Law

    “whose significant function in food is flavoring rather than nutritional.”

    ecfr.gov

  2. Ultra-processed foods: what they are and how to identify them

    Public Health Nutrition · April 2019 · Peer-reviewed

    doi.org

  3. List of Select Chemicals in the Food Supply Under FDA Review

    U.S. Food and Drug Administration · Jul 29, 2026 · Regulator

    “The table below includes select food ingredients (including food and color additives), food contact substances, and contaminants under FDA review as of May 12, 2026 .”

    fda.gov

  4. Agents Classified by the IARC Monographs, Volumes 1–142 (List of Classifications)

    International Agency for Research on Cancer (WHO) · IARC

    monographs.iarc.who.int

  5. Scientific Opinion on the re-evaluation of butylated hydroxytoluene BHT (E 321) as a food additive

    European Food Safety Authority · Mar 7, 2012 · Agency assessment

    “Based on the NOAEL of 25 mg/kg bw/day and an uncertainty factor of 100, the Panel derived an ADI of 0.25 mg/kg bw/day.”

    doi.org

  6. Saturated fatty acid and trans-fatty acid intake for adults and children: WHO guideline

    World Health Organization · Jul 17, 2023 · Agency assessment

    “WHO recommends that adults and children reduce saturated fatty acid intake to 10% of total energy intake (strong recommendation).”

    who.int

  7. Sodium reduction (fact sheet)

    World Health Organization · May 11, 2026 · Agency assessment

    “For adults, WHO recommends less than 2000 mg/day of sodium (equivalent to less than 5 g/day salt), or just under a teaspoon.”

    who.int

  8. Dietary Guidelines for Americans, 2025–2030

    U.S. Department of Health and Human Services and U.S. Department of Agriculture · January 2026 · Regulator

    “Limit foods and beverages that include artificial flavors, petroleum-based dyes, artificial preservatives, and low-calorie non-nutritive sweeteners.”

    cdn.realfood.gov

  9. Guide to creating a front of pack (FoP) nutrition label for pre-packed products sold through retail outlets

    Department of Health and Social Care / Food Standards Agency (GOV.UK) · Nov 8, 2016 · Regulator

    “Table 3: Criteria for drinks (per 100ml)”

    assets.publishing.service.gov.uk