Dry-fermented sausage: histamine content (2.16 mg/100 g)

2.16 mg/100 g

Reported range 2.16–47.48 mg per 100 g. Concentrations vary with ripeness, storage and processing, so a single figure would be misleading.

By portion

Portion	Grams	Histamine
1 slice	10 g	0.22 mg
1 oz	28 g	0.60 mg

Source

“Dry-fermented sausages: mean 21.57 mg/kg, maximum 474.82 mg/kg”

Low-Histamine Diets: Is the Exclusion of Foods Justified by Their Histamine Content? (Nutrients 2021;13(5):1395) · 2021 · CC BY 4.0

Food composition data, not medical advice. Reported tolerance thresholds vary widely between individuals, so a value being high here does not mean you will react to it.