/ / Sliced Prosciutto di Parma 20 Mos (Parma, Italy) - Refrigerated

Sliced Prosciutto di Parma 20 Mos (Parma, Italy) - Refrigerated

This prosciutto contains pork and salt and is cured for up to 20 months in Northern Italy. The pork's raising practices aren't stated.

Seed-oil freeNo added sugarNo artificial dyesNo artificial flavorsNo natural flavorsNo synthetic preservativesNo added nitritesNo phosphates
$16.50 85 g · lowest price at Food Shed Idaho
Price and stock checked Oct 29, 2026
Key nutrition facts

Not available yet. We only show numbers printed on the product’s label or its product page, and we couldn’t read them for this product.

Ingredients: Pork, salt
69 / 100
Fair Scored automatically
Weighted as processed meatLow confidence · Scored on 4 of 11 inputs, 3 claims verified
Nutrition facts not available. Scored on its ingredients, processing, sourcing and transparency; the Nutrition part is neutral until we can read the label.Your product? Claim this listing to add the label and it’s scored in full.
Nutrition · counts 20%50
Ingredients · counts 25%100
Processing · counts 25%65
Sourcing · counts 15%75
Transparency · counts 15%75
Why it scores 69
Nutrition 50 · No nutrition facts available; scored mid-range
Ingredients 100 · 2 ingredients; no added sugar, seed oils, dyes or flagged additives
Processing 65 · Whole pork legs cured with salt and aged up to 20 months
Sourcing 75 · Made in Northern Italy; pork-raising practices aren't stated
Transparency 75 · Complete two-ingredient list and specific origin and curing details
Evidence behind the Ingredients deductionsNone: no added sugar, seed oils, dyes, sweeteners or flagged additives were found.
Capped at 69 · Processed meat (bacon, deli meat, sausage, jerky)
Scored Oct 20, 2026 · Scoring guide v3.1 · Updated Oct 20, 2026 · See what changed

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Ingredients
Pork Salt
2 ingredients
Sourcing

Origin not disclosed on the product page.

AdditivesNo additives found

No additives, added sugars, seed oils or flavourings found in the ingredient list.

Matched from the ingredient list. Risk levels summarise findings from EFSA, the FDA, IARC and published studies; they explain a concern, not a diagnosis.

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