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It has been assumed that the food processing industry is located in Denmark. Beef salami sausage production is approximated with data for salami, where the pork meat is replaced by beef meat. For salami, the curing process is also the same.Ingredients obtained from a home cooking recipe (Shaw 2020). A dry mass and water balance is established to ensure the final product has the required dry matter content after curing, leading to an estimated 40% mass loss (water), which is considered reasonable. Energy consumption taken from the Agribalyse process for dry pork sausages (ADEME 2020b). No waste assumed. Retail is modelled assuming the following storage: Ambient. See more details as well as literature references in the methodoly report on: www.denstoreklimadatabase.dk.