Pork salami with a high content of polyunsaturated fatty acids (PUFA) may be unappealing for consumers as it is more prone to the development of off-flavors and a “greasy” texture. In Switzerland, a share of more than 15.5% PUFA in back fat is penalized with a payment deduction of minimally CHF 0.10 per kilogram carcass weight. In this study, we aimed to assess the effect of different PUFA levels and organic labeling on Swiss consumers’ acceptance of pork salami. We conducted a sensory consumer experiment, following a two-factorial treatment structure, crossing the factor “PUFA level” (15.4% PUFA in back fat vs. 18.3% PUFA in back fat) and the factor “information on production system” (blind vs. non-organic vs. organic). Consumer acceptance was captured using a 9-point hedonic scale for overall liking and an open-ended willingness to pay question. Furthermore, participants had the opportunity to comment on their sensory experience for each product in an open text question. An increased PUFA content in back fat of 18.3% vs. 15.4% did not lead to a significant difference in consumer acceptance of pork salami in either of the three information conditions, even though, as identified in the analysis of open comments, the high-PUFA salami tended to be more often perceived as “softer” and/or “more greasy”. In contrast, consumer acceptance of both the high- and low-PUFA salami was significantly higher under the “organic” than under either the “non-organic” or blind tasting conditions. Based on this study, a PUFA content in back fat of up to 18% is not expected to have a negative impact on consumer acceptance of pork salami. Therefore, and based on previous findings, we recommend to adapt the Swiss pork fat quality grading system to account for this higher acceptable PUFA limit of 18%. Future research should further explore trade-offs between sensory quality, sustainability, and healthiness while taking consumers’ heterogeneity into account.