Processed

Salami

Written by the VitaWhat editorial team · Medically reviewed by Steve Davis · Last reviewed 19 July 2026 · Editorial policy

A cured, fermented sausage, high in fat and salt.

Calorie- and sodium-dense; eat sparingly.

Benefits

  • Protein

Pros

  • Long shelf life
  • intense flavour

Cons

  • Very high in salt and saturated fat
  • Processed-meat cautions

Sources & references

  1. WHO — Q&A on red/processed meat
  2. British Nutrition Foundation

Related entries

BaconHamSausagesAlligatorBeef (lean)Bison
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