/ / Prosciutto di Parma DOP 24 Months, Pre-sliced

Prosciutto di Parma DOP 24 Months, Pre-sliced

Made from Italian pork and salt, then naturally aged for over 24 months under the Prosciutto di Parma DOP designation. The label shows 550 mg sodium, though no serving size is provided.

Seed-oil freeNo added sugarNo artificial dyesNo artificial flavorsNo natural flavorsNo synthetic preservativesNo added nitritesNo phosphates
$16.75 lowest price at Sogno Toscano
Price and stock checked Oct 29, 2026
Key nutrition facts
—caloriesPer serving (size not printed)
Protein
8g
Fiber
—
Added sugar
0g
Sodium
550mg
Saturated fat
2g
From the product label
Ingredients: Italian pork, salt
Product details
Shelf life3 days after opening
“Keep refrigerated and consume within 3 days of opening” — the product page
69 / 100
Fair Scored automatically
Weighted as processed meatLow confidence · Scored on 4 of 11 inputs, 4 claims verified
Nutrition · counts 20%50
Ingredients · counts 25%100
Processing · counts 25%62
Sourcing · counts 15%85
Transparency · counts 15%88
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 62 · Cured whole pork with salt, naturally aged for over 24 months
Sourcing 85 · DOP designation and Parma origin stated; Italian pork is specified
Transparency 88 · Full two-ingredient list, DOP designation and aging period stated
550 mg sodium
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
Italian 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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