Prosciutto di parma
Prosciutto di parma by Prima Della provides 286 kcal per 100 g and 32.1 g of protein. Its Nutri-Score is E and it is classified as NOVA 3 (processed food). It is listed in the Prepared meats category. Contains: pork.
Nutrient levels per 100 g
Levels use UK front-of-pack reference thresholds.
Nutrition facts
Serving size: 2 slices (28 g)
| Nutrient | Per 100 g | Per serving | % DV* | Category avg |
|---|---|---|---|---|
| Calories | 286 kcal | 80 kcal | 250 +14% | |
| Total fat | 17.9 g | 5 g | 6% | 17.1 +5% |
| Saturated fat | 7.1 g | 2 g | 10% | 6.9 |
| Carbohydrates | 0 g | 0 g | 0% | 3.4 −100% |
| Protein | 32.1 g | 9 g | 18% | 21.5 +49% |
| Salt | 4.9 g | 1.4 g | 2.7 +85% |
*% Daily Value for a serving, based on a 2,000-calorie diet (FDA reference values). Category average across 6262 Prepared meats products on Foodmetria.
Serving size from the US product label in USDA FoodData Central, label data from July 2021. Other values: Open Food Facts.
Compared with other prepared meats
Bar shows the share of products in this category that contain less of the nutrient.
Ingredients
Pork, salt
- Allergens
- Pork
Product details
- Serving size
- 2 slices (28 g)
- Sold in
- United States
- Barcode
- 0078742158631
Prices reported by shoppers
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Frequently asked questions
How many calories are in Prosciutto di parma?
Prosciutto di parma contains 286 kcal per 100 g and about 80 kcal per serving (2 slices (28 g)).
Is Prosciutto di parma healthy?
It has a Nutri-Score of E (A is best, E is worst); it is in NOVA group 3 — processed food. Scores describe nutritional quality and processing, not suitability for your individual diet.
Is Prosciutto di parma vegan?
Based on its ingredient list, it is not vegan.
What allergens does Prosciutto di parma contain?
According to the label data it contains: Pork. Recipes change — always check the package label.
Source: Open Food Facts (ODbL). Last updated June 2, 2025. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.
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