One ounce of Appleton Farms salami delivers about 100 calories with roughly 6–8 grams of protein and 7–10 grams of fat.
Sodium/oz: Low
Sodium/oz: Typical
Sodium/oz: High
Snack Bites Tub
- About 100 kcal per oz
- ~8 g protein
- ~390–400 mg sodium
Grab-and-go
Thin-Sliced Pack
- Easy portion control
- Macros near typical
- Good for sandwiches
Deli case
Dry Stick At Home
- Slice to taste
- Flavor varies by spice
- Watch total sodium
Board-ready
Appleton Farms Salami Calories And Macros
Here’s the plain breakdown for one ounce. Branded snack bites land near 100 calories with about 7 g fat and 8 g protein. A generic dry salami entry averages ~119 calories per ounce with a similar macro split; see the salami nutrition panel for the full slate. That range is what you’ll see across deli cases and cured sticks.
| Nutrient | Amount | %DV |
|---|---|---|
| Calories | 119 kcal | — |
| Protein | 6.1 g | 12% |
| Total Fat | 10.4 g | 13% |
| Saturated Fat | 3.7 g | 18% |
| Carbohydrate | 0.34 g | 0% |
| Sodium | 529 mg | 22% |
| Cholesterol | 22 mg | 7% |
For brand-specific context, public label trackers list the snack-size collection at ~100 calories per ounce with roughly 390–400 mg sodium and about 8 g protein; here’s one widely used entry: Appleton Farms snack entry. If you want to verify the item is carried by the grocer, check the Aldi product listing for availability details.
What Drives The Numbers
Salami is seasoned, fermented, and dried pork. As moisture drops, calories and sodium concentrate. Fat level depends on the trim and the style; richer mixes push calories up per ounce, while leaner blends shave a few. Spice blends and curing salt move sodium. Slice thickness matters too: extra-thin rounds give you more pieces per ounce, which helps with portion control.
Serving Size You Can Picture
One ounce equals roughly five to seven thin rounds or a small palmful of bite-size pieces. Sandwiches commonly use one to two ounces, while a grazing board can drift into the two to three ounce zone. Keep that mental picture handy and you’ll steer calories and sodium where you want them.
Protein Quality And B Vitamins
Per ounce, you’ll net around 6–8 g complete protein plus micro amounts of B12, niacin, and zinc. Pair with fiber-rich sides to round out the plate. If you’re chasing a higher protein target, build the day with eggs, beans, Greek yogurt, or roasted poultry instead of doubling cured meat portions.
Label Reading Tips For Aldi Shoppers
The house line covers several cuts, seasonings, and slice patterns, so flip the pack and read the exact panel. Scan serving size, calories, total fat, saturated fat, protein, and sodium. When two options look similar, favor the one with lower sodium per ounce and a serving size that matches how you actually eat it.
Lower-Sodium Habits That Help
- Pair salty slices with water-rich sides like cucumber, melon, or tomatoes.
- Use whole-grain crackers for fiber so a smaller portion still satisfies.
- Skip stacking multiple cured meats in the same meal; add nuts or fresh cheese instead.
A national database entry for dry salami lists ~529 mg sodium per ounce, so a two-ounce snack can top 1,000 mg. That’s a big slice of a 2,300 mg daily cap; pace your portions and add plenty of produce and water.
How It Compares To Other Deli Picks
Calorie density runs higher than turkey or chicken slices and sits closer to pepperoni or soppressata. Protein per ounce is solid, but fat and sodium outpace roasted meats. If you want a lighter plate, use a modest amount for flavor and fill the rest with vegetables, fruit, and crisp bread or beans.
Portion Ideas That Still Taste Great
- Lunch stack: 1 oz salami, whole-grain bread, mustard, arugula, and pickles.
- Snack board: 1 oz salami, apple slices, almonds, and a few olives.
- Pasta toss: 1 oz chopped salami with cherry tomatoes and herbs over warm noodles.
Ingredient Basics And Additives
Dry styles generally use pork, salt, spice, and a starter culture, followed by controlled drying. Some batches include garlic, wine, or peppercorn. You may see curing salts, natural flavors, or sugars to balance fermentation. If you avoid certain additives, scan the ingredient list and choose a plain flavor.
Storage And Food Safety
Unopened shelf-stable sticks sit at room temperature until the date on the label. Sliced or opened packs belong in the fridge and should be eaten within the window printed by the maker. For best texture, pull slices from the fridge 10 minutes before serving to soften the fat and let aroma bloom.
Building A Balanced Plate With Salami
Think of cured meat as a seasoning. Keep the portion modest for punch, then load the rest of the plate with produce, legumes, and grains. That move keeps calories steady and trims sodium without losing the tangy bite you want.
| Choice | Typical Amount | Smart Pairing |
|---|---|---|
| Board Nibble | 1 oz (28 g) | Grapes + cucumbers |
| Sandwich Fill | 1–2 oz (28–56 g) | Arugula + mustard |
| Pasta Accent | 1 oz (28 g) | Tomatoes + herbs |
Answers To Common Questions
Is It Keto-Friendly?
Carbs hover near zero per ounce, so it fits low-carb plans. Watch flavored versions for sweeteners and keep an eye on sodium.
What About Nitrates Or Nitrites?
Many cured meats use them for flavor, color, and safety. Others lean on cultured celery powders that act in a similar way. If you prefer an item without added curing salts, look for “no nitrites or nitrates added,” then read the fine print for allowed exceptions.
Can You Freeze Sliced Packs?
Yes. Wrap tightly in one-ounce bundles you’ll use within a week. Thaw in the fridge, pat dry, and serve cold or give the slices a brief pan-crisp to refresh texture.
Practical Takeaway
Plan on ~100 calories per ounce for the bite-size tubs and ~119 per ounce for a typical dry salami entry. Keep servings to an ounce when you want the flavor hit without sending sodium high, and build plates with produce and grains so the whole meal lands well.