Nutrition
≈ 1,090 kcal± 30% · per portion of about 458 g
- Protein49 g
- Fat45 g
- Carbohydrates118 g
- of which saturates
- 20 g
- of which sugars
- 3.2 g
- Fibre
- 9.6 g
- Salt
- 7 g
Vitamins and minerals, % of reference intake
- Calcium 56%
- Zinc 54%
- Vitamin B1 52%
- Vitamin B12 51%
- Potassium 41%
- Folate 34%
- Vitamin E 33%
- Vitamin A 32%
- Vitamin C 19%
- Magnesium 17%
- Iron 16%
Calculated from a standard recipe of this dish and food composition tables; the venue's recipe and portion may differ.
About the dish
A cured meat product made from uncooked, minimally processed pork leg that has been dry-cured in the open air. It is typically sliced very thinly and served as an appetizer or part of a charcuterie board.
- Cuisine
- Italian
- Origin
- Italy, ancient times
Typical ingredients
- pork leg
- salt
- air
General information about this dish, not provided by the venue. Dish pictures are illustrations based on the menu description, not photos from the venue.
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Prosciutto: where else to eat it Back to the menu of Zamagna pizza and bar