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Hungarian Salami Calories
Richly flavored, fermented and air-dried pork salami
In season: Winter · Spring · Summer · Autumn
CALORIES
GI
POTASSIUM
FIBER
Quick answer
5 slice (medium) of Hungarian Salami (30 g) has 123 calories. That works out to 410 calories per 100 g. It contains 0.8 g of carbs, 6.6 g of protein, 10.5 g of fat and 0 g of fiber. Its 0.7 µg of B12 covers 28% of the Daily Value. Its glycemic index is 0 (low), so it raises blood sugar slowly.
What is Hungarian Salami?
Hungarian Salami is a cured pork sausage associated with Hungary, made by seasoning the meat, fermenting it and air-drying it. Its firm texture makes it easy to slice thinly, and the pale casing and small flecks of fat are characteristic of this style.
The flavour is savoury, rich and gently spiced. In Hungary and elsewhere, it is commonly served in sandwiches or alongside bread, cheese and pickles on a cold platter; it also works well as part of a simple snack board. It provides protein, but is also high in fat, so a few slices with fresh vegetables or crisp salad make a more balanced serving.
Hungarian Salami Nutrition Facts
Selected: 100 g
410
KCAL / 100G
Carbs
2.5g
· 1% DV
Protein
22g
· 44% DV
Fat
35g
· 45% DV
Fiber
0g
· 0% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 2% · Protein 21% · Fat 77%
Hungarian Salami Vitamins & Minerals
Vitamins
B12
2.2µg · 92% DV
B1
0.45mg · 38% DV
B3
4.5mg · 28% DV
B5
1.1mg · 22% DV
Minerals
Sodium
1700mg · 74% DV
Selenium
15µg · 27% DV
Phosphorus
180mg · 26% DV
Zinc
2mg · 18% DV
How Nutritious Is Hungarian Salami?
Nutrient density
Medium
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Satiety score
Low
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
Hungarian Salami Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
How to Burn Off Hungarian Salami
To burn the 410 calories in 100 g:
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Is Hungarian Salami Processed?
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Does Hungarian Salami Contain Allergens?
No known major allergens
Which Diets Is Hungarian Salami Good For?
Vegan
— Not suitable
Vegetarian
— Not suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
Hungarian Salami Fat Profile
SATURATED
13.5g
MONOUNSATURATED
16.5g
POLYUNSATURATED
3.2g
Omega 6:3 ratio 11.7:1
Above the ideal 4:1 (11.7:1).
Compare Hungarian Salami
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Frequently Asked Questions About Hungarian Salami
What is Hungarian salami?
Hungarian salami is a seasoned pork salami that is fermented and air-dried, then usually eaten in thin slices. Its seasoning varies by producer; some versions have a noticeable paprika flavor, while others taste milder.
What is Hungarian salami made of?
Hungarian salami is typically made from pork, pork fat, salt, and spices, then fermented and air-dried. Paprika is common in some styles, but recipes differ, so the exact seasoning and ingredients depend on the product.
What is the white coating on Hungarian salami?
The white coating on Hungarian salami is often a harmless mold bloom formed during curing. A slimy surface, unpleasant odor, or unusual green or black patches are different warning signs; discard the salami if those appear.
Can you eat the casing on Hungarian salami?
Sometimes, yes: the casing on Hungarian salami may be edible, but a thick or tough casing is often easier to remove. Casings vary by product, so follow the package instructions rather than assuming every outer layer is meant to be eaten.
How do you serve Hungarian salami?
Serve Hungarian salami thinly sliced, with bread, cheese, pickles, or olives. It also works in sandwiches and charcuterie boards. Its savory, seasoned flavor pairs well with mild accompaniments rather than strongly spiced foods.
How is Hungarian salami different from Genoa salami?
Hungarian salami often has a firmer, air-dried texture and may include paprika-forward seasoning, while Genoa salami is typically softer and seasoned with garlic and wine. Recipes vary, so the flavor difference is not identical across every brand.
Does Hungarian salami need to be cooked?
No, Hungarian salami is ready to eat after curing and is commonly served cold. You can also briefly heat it in an omelet, toastie, or pasta dish, but prolonged cooking can dry out the slices.
How should you store Hungarian salami after opening?
Wrap cut Hungarian salami tightly and keep it refrigerated after opening. Covering the cut surface helps limit drying and exposure to air. Discard it if its smell, texture, or appearance changes noticeably.
Can you freeze Hungarian salami?
Yes, Hungarian salami can be frozen, especially in portions or slices wrapped airtight. Thaw it in the refrigerator. Freezing may affect its texture, so thawed slices are often better in cooked dishes than on a cold serving board.
Can you eat Hungarian salami during pregnancy?
Hungarian salami is a cured, ready-to-eat meat, and cold cured meats can carry a food-safety risk during pregnancy. Heating it until steaming hot lowers that risk; ask your maternity care professional for advice specific to your situation.
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Nutrition data compiled from USDA FoodData Central and scientific sources.