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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Prosciutto di Parma is a high-quality protein source rich in B vitamins and essential minerals like iron and zinc. While it contains beneficial unsaturated fats, it is high in sodium due to the curing process, so it should be consumed in moderation.
Prosciutto di Parma is very protein-dense, providing approximately 25.9g of protein per 100g. This makes it an excellent option for muscle maintenance and satiety, especially for those on low-carb diets.
Yes, authentic Prosciutto di Parma is naturally gluten-free. By law, it is produced using only two ingredients—pork and sea salt—making it safe for individuals with celiac disease or gluten sensitivities.
Yes, it is highly keto-friendly as it contains 0g of carbohydrates and a significant amount of fat (18.3g per 100g). It is a popular choice for ketogenic and other low-carb, high-fat dietary patterns.
No, Prosciutto di Parma is a dry-cured ham that is intended to be eaten raw. The long aging process makes it safe to consume without heat, though it can be added to warm dishes like pizza or pasta just before serving.
It has a complex, delicate flavor that balances saltiness with a subtle sweetness and nutty undertones. The texture is exceptionally soft and buttery, designed to melt in the mouth when sliced paper-thin.
Sliced prosciutto should be kept in the refrigerator, wrapped tightly in its original packaging or wax paper to prevent drying. For the best experience, let it sit at room temperature for about 15 minutes before eating to release its full aroma.
Prosciutto di Parma is a versatile ingredient found in cuisines around the world. With 269 calories per 100g and 25.9 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the meat category with complete nutrition information.
View all meat →Discover 1 recipes featuring prosciutto di parma with step-by-step instructions.
Browse recipes →Once the package is opened, sliced Prosciutto di Parma is best consumed within 2 to 3 days for peak flavor and texture. Vacuum-sealed packages can last several weeks in the refrigerator if the seal remains intact.
No, Prosciutto di Parma is made exclusively from pork, which is not permitted under halal or kosher dietary laws. There are no versions of this specific protected designation of origin (PDO) product made from other meats.
Freezing is not recommended as it can compromise the delicate texture and nuanced flavor of the cured meat. If you must freeze it, wrap it airtight and use it later in cooked recipes rather than serving it fresh.
