Cured Ham
Cured ham, like Italian Prosciutto or Spanish Jamón, is a dry-cured meat product made from a pig's hind leg, seasoned with salt and sometimes herbs, then air-dried for months to years. It is a cornerstone of charcuterie in Mediterranean and European cuisines, prized for its deep, savory flavor and silky texture.
🍳 View the full Cured Ham recipe →
🍽️ Nutrition at a glance
It is a high-protein, high-fat food with negligible carbohydrates, providing essential nutrients like B vitamins (especially B12) and minerals such as zinc and iron. A typical 2-ounce (56g) serving contains roughly 150-200 calories.
Nutrition breakdown
| Calories | 160 kcal |
| Protein | 22 g |
| Carbs | 0 g |
| Fat | 8 g |
| Fiber | 0 g |
| Sugar | 0 g |
| Sodium | 1350 mg |
| Sodium | 1350 mg |
| Potassium | 300 mg |
| Phosphorus | 200 mg |
| Zinc | 2.5 mg |
| Iron | 1.2 mg |
| Thiamin (B1) | 0.4 mg |
| Niacin (B3) | 5 mg |
| Vitamin B12 | 0.6 mcg |
Per 3 slices (about 85 g) · estimated, varies by recipe
💡 What's interesting
The slow, traditional curing process is a cultural art form, with specific regions (like Parma, Italy) having protected designation of origin (PDO) status, ensuring unique flavors tied to local climate and methods. Nutritionally, its fermentation can produce beneficial compounds, and the fat is primarily monounsaturated, similar to olive oil.
