Fratelli Beretta Prosciutto Crudo

The barcode 3002660189207 is associated with Fratelli Beretta Prosciutto Crudo, a type of cured raw ham (prosciutto crudo) produced by Fratelli Beretta, an Italian meat producer known for high-quality cured meats. Below are key details based on available information:

Product Overview

• Type: Prosciutto crudo (raw, uncured ham) – a traditional Italian dry-cured meat, typically made from pork leg, salted, and aged for months or years.
• Origin: Italy (likely from regions like Emilia-Romagna or Veneto, where prosciutto crudo is commonly produced).
• Packaging: Often sold vacuum-sealed or in modified atmosphere packaging (MAP) to preserve freshness.
• Common Uses: Served thinly sliced as an antipasto, in charcuterie boards, or paired with cheeses, bread, and wines (e.g., Chianti or Prosecco).

Brand & Manufacturer

• Fratelli Beretta: A well-established Italian company specializing in cured meats, sausages, and charcuterie products. Their prosciutto crudo is typically marketed as a premium, artisanal product.
• Quality Standards: While not a Denominazione di Origine Protetta (DOP) product (like Parma Prosciutto), it is likely produced under strict Italian food safety regulations (e.g., Regulation (EC) No 853/2004 for meat processing).

Nutritional & Health Considerations

Prosciutto crudo is high in sodium, fat, and protein, with minimal carbohydrates. Key notes:

• Sodium Content: Extremely high due to curing (often 1,500–2,000 mg per 100g), which may pose risks for individuals with hypertension or kidney issues.
• Fat Content: Rich in saturated fat (~30–40g per 100g), which should be consumed in moderation as part of a balanced diet.
• Preservatives: Typically contains nitrites/nitrates (from saltpeter) for preservation, though some artisanal versions may use natural alternatives.
• Allergens: Contains pork meat and may be processed in facilities handling other allergens (e.g., gluten, soy).
• Lactose/Free: Generally lactose-free but may contain trace amounts if cross-contaminated during processing.