Prosciutto di Parma — OKAY

Munch or Dump rates Prosciutto di Parma by Citterio OKAY — score 62/90.

Just pork and sea salt, no additives or preservatives, but it's salt-cured red meat, so the sodium load is the real catch.

Why this verdict

• Only two ingredients: pork and sea salt, zero additives
• No added nitrates, nitrites, sugar, or chemical preservatives
• Very high sodium from salt-curing, around 35% of daily limit per serving
• Still processed red meat, best kept to small, occasional portions

Ingredients (2)

• Pork (moderate) — The meat base. A source of protein, but this cut is fatty and heavily salted once cured.
• Sea Salt (moderate) — Sodium source; no nutritional edge over regular salt.