Is Jimmy John’s Salami Made of Pork? Examining the Ingredients of This Popular Deli Meat

Jimmy John’s is a hugely popular sandwich franchise known for its simple menu and speedy service. One of their most popular sandwich fillings is salami – thinly sliced and packed with flavor. But with concerns over processed meats and ingredients, many customers wonder: is Jimmy John’s salami made of pork?

As it turns out, yes, pork is indeed one of the main components of Jimmy John’s salami. However, it is not the only meat used. Jimmy John’s salami contains a blend of both pork and beef for its distinctive taste and texture.

Below we’ll take a closer look at what goes into this popular deli meat including

• The ingredients in Jimmy John’s salami
• The manufacturing process
• How pork and beef are used
• Alternatives for non-pork eaters
• Health considerations

Gaining a better understanding of what you’re eating can help you make informed choices aboutJimmy John’s menu items.

Ingredients in Jimmy John’s Salami

According to the ingredient label, Jimmy John’s salami contains the following:

• Pork
• Beef
• Water
• Salt
• Natural flavors
• Paprika
• Sugar
• Sodium phosphate
• Sodium erythorbate
• Sodium nitrite
• Sheep casing

While the exact ratio of pork to beef isn’t specified, both meats are clearly present. Water adds moisture while salt provides flavor and preservation. Spices like paprika enhance taste and color. Preservatives like sodium nitrite inhibit bacteria growth and keep the salami shelf-stable. Finally, the sausage mixture is stuffed into a casing for shape and texture.

How Jimmy John’s Salami is Made

The manufacturing process for Jimmy John’s salami involves these key steps:

• Meat selection – Pork and beef are chosen based on flavor, fat content and quality

• Grinding – The meats are ground or chopped to desired texture and consistency.

• Mixing – Pork, beef, spices, curing salts and other ingredients are blended thoroughly.

• Stuffing – The meat mixture is stuffed into natural sheep casings to form the sticks of salami.

• Curing – Salami logs cure for 1-3 weeks at cool temperatures to develop flavor.

• Slicing – Cured salami logs are thinly sliced using high-speed deli slicers.

• Packaging – Slices are packaged for delivery to Jimmy John’s restaurants.

Proper temperature and humidity levels during curing give the salami its characteristic taste.

Why Jimmy John’s Uses Pork and Beef

The blended pork and beef recipe creates salami with balanced fat content and the perfect texture. Here’s what each meat brings:

• Pork – Adds rich, meaty flavor and smooth fat marbling. Pork fat helps the salami slices stay tender after being sliced thinly.

• Beef – Provides beefy undertones, a firm meaty texture and bright red color. The beef keeps the salami slices from breaking apart.

Using 100% pork would make the salami too soft. All beef would be dense and dry. By combining both in ideal proportions, Jimmy John’s achieves salami that combines aesthetics, taste and mouthfeel that complement their sandwiches.

Alternatives for Customers Avoiding Pork

Those who wish to avoid pork for religious, ethical or health reasons have deli meat options at Jimmy John’s. Some good pork-free alternatives include:

• Smoked turkey breast – Seasoned turkey breast with hickory smoke flavor.

• Roast beef – Classic thinly sliced roast beef with peppery notes.

• Capicola ham – Dry-cured ham with robust spice flavor.

• Salami – Genoa salami contains just beef, not pork.

• Provolone cheese – Smooth, nutty cheese slices instead of deli meat.

Veggie sandwiches, like the JJ Unwich® with lettuce wrap instead of bread, are another way to skip the deli meats entirely.

Health Considerations with Processed Meats

While tasty, there are some health concerns to consider around frequent processed meat consumption:

• Nitrates/nitrites – Curing agents linked to increased cancer risk. However, amounts in salami are relatively low.

• High sodium – Processed meats are very high in sodium, which can increase blood pressure.

• Obesity risk – Frequent deli meat consumption linked to weight gain and obesity.

• Heart disease – Processed red meats associated with increased risk of heart disease.

For optimal health, the American Institute for Cancer Research recommends limiting processed meat intake to just 18 oz per week.

The Bottom Line on Jimmy John’s Salami