Hot Salame
Carbon Footprint
8.81kg CO₂e
Similar footprint to: 4× Hamburger
=
Climate Impact
$1.99
LCA Industry Classification:
US EIO
NAICS 311612 — Sausage and similar cased products made from purchased carcasses
Reasoning:
The activity directly produces a cured, dry-cured pork salami, which falls under the manufacturing of sausage and similar cased products made from purchased carcasses; this captures the meat processing, seasoning, stuffing, curing, and drying steps that dominate material and energy use.
A dry‑cured pork salami flavored with cracked chili and cayenne pepper, formed in a small‑diameter casing (approximately 18 in long and 2.9 in in diameter). It is produced by mixing pork meat and fat with spices, stuffing the mixture into the casing,…
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