Nutrition
≈ 200 kcalper portion of about 80 g
- Protein29%
- Fat71%
- Carbohydrates0%
Estimate for a typical portion of this dish; the venue's recipe may differ.
About the dish
A cured ham that is dry-aged and sliced very thinly.
- Cuisine
- Italian (Emilian)
- 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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Jambon de Parme: where else to eat it Back to the menu of Lou Pantail