Piacenti Prosciutto Arrosto Fette Spesse
8003937009728- Brand
- Piacenti
- Registered in
- Italy
- Producer code
- 3937
- Product code
- 972
Nutrition Facts
| Amount per 100 g | ||
| Calories | 193 | |
|---|---|---|
| % Daily Value* | ||
| Total fat 12 g | 15% | |
| Saturated fat Members only | ||
| Sodium Members only | ||
| Total carbohydrate 0 g | 0% | |
| Total sugars Members only | ||
| Protein 21 g | ||
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Source: Open Food Facts, added by its contributors (ODbL). Check the package for exact values. View on Open Food Facts
About this product
Written automatically from public information, so it may contain mistakes.
The barcode 8003937009728 is associated with the product "Piacenti Prosciutto Arrosto Fette Spesse", which translates to "Piacenti Roast Ham Thick Slices" in English. This is a type of cured ham, likely from Italy, given the brand name "Piacenti" (a reference to the Italian region of Piacenza, known for high-quality cured meats).
Key Details:
- Product Type: Cured ham (prosciutto arrosto), a type of cooked ham typically made from pork.
- Brand: Piacenti (a producer of Italian cured meats, though not as widely recognized as brands like Felino or San Daniele).
- Packaging: Usually sold in vacuum-sealed packs, often pre-sliced for convenience.
- Typical Use: Consumed as a deli meat, in sandwiches, or as an appetizer.
Possible Concerns & Warnings:
- Sodium Content: Like most cured meats, this product is high in sodium (salt), which may be a concern for individuals with hypertension or kidney issues.
- Preservatives & Additives: Contains nitrates/nitrites (common in cured meats) and may include other preservatives to extend shelf life.
- Allergens: Contains pork, which is a common allergen. Always check packaging for full allergen warnings.
- Storage: Should be refrigerated and consumed within the "best by" date to avoid bacterial growth (e.g., Listeria).
- Cooking Instructions: Typically eaten raw (like prosciutto), but if reheating, ensure it reaches a safe internal temperature (74°C/165°F) to kill potential pathogens.
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