Prosciutto Crudo
Prefix 505 was issued by GS1 UK. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 243 kcal | 12% |
| Fat | 15.0 g | 21% |
| of which saturates | 5.5 g | 28% |
| Carbohydrate | 0.30 g | 0% |
| of which sugars | 0.30 g | 0% |
| Fibre | 0.00 g | — |
| Protein | 26.6 g | 53% |
| Salt | 5.2 g | 87% |
Open Food Facts, ODbL, record updated 13 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
pork leg, salt, preservative (potassium nitrate). prepared with 131g of raw pork per 100g of finished product. nutrition l. 12804800 08:27
- E252Potassium nitratePreservative
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
36% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Cured hams” →
Shelfpedia calculation from Open Food Facts (ODbL), products in the same category sold in the United Kingdom, values per 100 g.
Climate impact
Reference value for the category “Cured hams”: 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
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