Prosciutto di Parma Parma Ham
Prefix 406 was issued by GS1 Germany. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 270 kcal | 14% |
| Fat | 17.0 g | 24% |
| of which saturates | 5.9 g | 30% |
| Carbohydrate | 0.37 g | 0% |
| of which sugars | 0.00 g | 0% |
| Fibre | 0.00 g | — |
| Protein | 28.5 g | 57% |
| Salt | 4.5 g | 75% |
Open Food Facts, ODbL, record updated 1 August 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
NUTRITION This pack contains PORK LEG, Sea Salt. MADE WITH 140g OF RAW PORK PER 100g OF FINISHED PRODUCT. STORAGE: Keep refrigerated below 5°C. TYPICAL VALUES Per 100g Per (app Energy 1139kJ/
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Parma ham”: 13.6 kg CO₂e per kg of product.
Calculated by ADEME for the average product consumed in France, from field to plate. It describes the category, not this exact product.
Source: Agribalyse 3.1 (ADEME), Licence Ouverte, update of 30 June 2026 · category match: Open Food Facts taxonomy.
Countries of sale
Source: Open Food Facts, countries of sale reported by contributors.
Sources
- Product record
- PhotoOpen Food Facts contributors, CC BY-SA
- Reference valuesReference intakes: Regulation (EU) No 1169/2011, Annex XIII.
- GS1 prefixPrefix ranges published by GS1
Spotted an error? It is fixed at the source, on Open Food Facts, and shows up here at the next update.