Add to ORKGA set of samples of commercial products has been bought with the aim of taking a picture of products normally marketed in Italy. Results of proximate composition, pH, nitrites, hydroxyproline and non protein nitrogen (the last one only for salame Milano) determinations have given a comprehensive picture of the range of values which can be found in mortadella and salame available in the shops. Oxidation, monitored by the measure of peroxide value, the TBA test and the determination of cholesterol oxides, was found to be sufficiently low in general. Significant fluctuations have been observed in cholesterol content of both salame and mortadella, with values ranging from less than 40 to over 130mg/100g of sample. Cholesterol oxidation product...