Prosciutto Italiano
Traditionally crafted in Parma Italy, our Prosciutto is slow-cured more than 400 days. This all-natural specialty has a delicate flavor, ideal for a sandwich with Ciabatta bread, as a pizza topping, or just as an Antipasto with cheese and olives. Imported from Italy and freshly sliced in the USA.
Incredible Taste
- Prosciutto di Parma FiorFiore is a DOP—Protected Denomination of Origin product ensuring its genuine quality. Its incredible taste is given by the unique abilities of the artisans and the particular local weather conditions in the Parma Region.
- - Completely natural. - Free of preservatives, additives and gluten. - Made only with pork, sea salt, air, and time. - Certified Prosciutto di Parma Crown.
- MADE FROM: Hind legs of specially-bred Italian pork
Ingredients
Pork, Sea Salt.
Preparation
Ready to eat.
| Nutrition Facts | Amount Per serving | % Daily Value * | Read more | |
|---|---|---|---|---|
| Calories | 60 | |||
| Total Fat | 3g | 4% | ||
| Saturated | 1g | 5% | ||
| Trans | 0g | |||
| Cholesterol | 20mg | 7% | ||
| Sodium | 600mg | 26% | ||
| Total Carbohydrate | 0g | 0% | ||
| Dietary Fiber | 0g | 0% | ||
| Total Sugars | 0g | |||
| Included | 0g Added Sugars | 0% | ||
| Protein | 8g | 16% |
Not a significant source of vitamin D, calcium, iron and potassium.
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2.000 calories a day is used for general nutrition advice.
Land of Charcuterie
The history of Prosciutto di Parma dates back to the Roman period. The word “prosciutto” comes from Italian dialectal word “pàr-sut,” which means “it seems dry.” Prosciutto di Parma DOP must be produced only in the province of Parma, exactly in the areas in the south of Via Emilia, the ancient Latin road that links Rimini to Piacenza
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