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Salami pur pork

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EAN 4063367242540 · K-Classic · en:salami

Identity

Name
Salami pur pork
Barcode (EAN/UPC)
4063367242540
Brand
K-Classic
Category
en:salami
Country of origin
['en:germany']
EAN issued in
Germany (GS1 prefix 406)

Description

Salami pur pork by K-Classic is a German salami made exclusively from pork, offering a classic savory flavor. It is typically sold in sliced or stick form for direct consumption or as a snack.

Regulated substances (1)

IARC carcinogen (1)

Source: WHO IARC Monographs

FDA Added to Food (US) (1)

Source: U.S. FDA Substances Added to Food

What we found about this product

A factual report of what public registries and product databases returned for this EAN. We do not authenticate products or issue safety verdicts — we only report what we found.

Identifier checks

Registry scans

Sources scanned: GS1 country prefix · Wikidata brand registry · Open Beauty / Food Facts · USDA FDC Branded Foods · Nudger GTIN dataset · EU Safety Gate (RAPEX) · US CPSC · US FDA recalls · Health Canada Recalls · NHTSA recalls · ECHA SVHC · REACH Annex XVII · EU RoHS · Stockholm POPs · CLP Annex VI · EU Cosmetic Annex II · EU Ecolabel · US ENERGY STAR · US EPA Safer Choice · US FDA GUDID · EU EUDAMED.
Last refreshed: .

About this section. We aggregated what we found across 24 public registries and product databases as of . This is not an authentication, certification, or safety endorsement. Coverage gaps in our source data exist. For definitive verification, please contact the manufacturer or the relevant regulator directly.

More from K-Classic

Disclaimer. Substance and ingredient information is matched against public government registries (cited above) and may be incomplete or imprecise for a specific batch. This page is informational only and does not constitute medical, legal, or safety advice. For health concerns consult a qualified specialist. For confirmed product safety status refer to the manufacturer and the linked regulatory source.

Provenance

Data source: openfoodfacts. Last updated: . See About for the full source list.

See also

Related basics