Let me make a digression on salt in lieu of the new of EU Regulation 1169/2011 on nutrition labelling. On the new nutrition label, in fact, you will find the sodium content to be expressed not as sodium, but just as salt. This data gives you the opportunity to compare it to the recommended amounts and to the other products.
We must remember that we consume 50% more salt than the recommended amount given out by the World Health Organization (WHO) which is 5 grams of salt a day. A good compromise could be to not exceed 6 grams per day.
As we all know the excessive consumption of salt is related to body fluid retention and increased blood pressure: a risk factor for cardiovascular disease.
In the wide range of processed products, Salami are generally more rich in salt, which is used as a preservative and to improve the flavour of the products.
Oca Sforzesca has a set goal of significantly reducing the salt content of its goose products through:
This multidisciplinary approach has allowed us to reduce the salt content of our goose products 20% less than other pork products. Enhancing in fact the flavour and freshness of the Italian lean goose meat on one hand, and making the goose products not only gourmet, but also healthful for a modern lifestyle.
Some data on the salt content:
Cooked goose ham: 1.1 (g/100 g)
Vigevano cooked goose salami 1.2 (g/100 g)
The Italian Society of Human Nutrition has given some pointers on how to properly interpret the values of food salt content.
Therefore, cooked goose salami with a salt content no greater than 1.2 g/100 g of product can be considered a good compromise between the pleasures of the table and a modern lifestyle.