Nutrition
≈ 150 kcalper portion of about 50 g
- Protein57%
- Fat43%
- Carbohydrates0%
Estimate for a typical portion of this dish; the venue's recipe may differ.
About the dish
A classic Italian dry-cured ham produced in the Parma region. It is made by salting pork legs and aging them in controlled conditions.
- Cuisine
- Italian
- Origin
- Parma, Italy
Typical ingredients
- pork leg
- salt
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 di Parma: where else to eat it Back to the menu of Scalinatella