Boar's Head Prosciutto di Parma DOP Sliced vs Prosciutto di Parma DOP 24 Months, Pre-sliced
Both are genuine Prosciutto di Parma DOP, sliced thin and sold in 3 oz packs, so the choice comes down to curing time and nutrition. Product B is aged over 24 months and has less sodium (about 502–530 mg per serving vs 610 mg) but more fat and less protein per serving. Product A is aged over 400 days and gives 9 g protein and 5 g fat per serving. Buy B for a deeper, sweeter cure and lower sodium; buy A for more protein and less fat per slice.
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Boar's Head Prosciutto di Parma DOP Sliced
Choose the Boar's Head Prosciutto di Parma if you want more protein (9 g) and less fat (5 g) per serving and a milder, shorter cure.
- 9 g protein and 5 g fat per serving
- Lower fat than the 24-month option
- No artificial flavors, colors or fillers
- Thin slices in a controlled-atmosphere pack
- 610 mg sodium per serving, higher of the two
- Shorter cure, over 400 days
- Only 8 slices per 3 oz pack
What separates them
| Boar's Head Prosciutto di Parma DOP Sliced | Prosciutto di Parma DOP 24 Months, Pre-sliced | |
|---|---|---|
| Aging | Over 400 days | Over 24 months |
| Sodium per serving | 610 mg | About 502–530 mg |
| Protein per serving | 9 g | 6 g |
| Fat per serving | 5 g | About 19.6% fat by weight |
| Calories per serving | 80 | 80 |
| Slice thickness | Thin sliced | 0.5 mm |
| Packaging | Controlled-atmosphere pack | Vacuum-sealed, recyclable |
| Shipping | Standard refrigerated |
Price history
- Boar's Head Prosciutto di Parma DOP Sliced: lowest $7.99 on Nov 1.
- Prosciutto di Parma DOP 24 Months, Pre-sliced: lowest $172.40 on Nov 2 at Box N Case.
Prices at every store
Boar's Head Prosciutto di Parma DOP Sliced
- AmazonCheck price at Amazon
- freshthyme.comCheck price at freshthyme.com
Prosciutto di Parma DOP 24 Months, Pre-sliced
- Box N CaseCheck price at Box N Case
- Sogno ToscanoCheck price at Sogno Toscano
Specs compared
| Spec | Boar's Head Prosciutto di Parma DOP Sliced | Prosciutto di Parma DOP 24 Months, Pre-sliced |
|---|---|---|
| Style | Prosciutto Di Parma, Italian | Prosciutto di Parma |
| Subtype | Prosciutto Di Parma | Dry-cured |
| Storage Method | Refrigerated | Refrigerated (Requires expedited shipping) |
| Cut | Thin Slices, Sliced thin | Pre-sliced |
| Form | Sliced | Sliced |
| Thickness | Thin | Thinly sliced |
| Dietary Needs | Gluten free | Gluten-free |
| Cured Status | Cured | Dry-cured |
| Preparation Method | Hand trimmed, Naturally aged for over 400 days | Packaged |
| Smoked Status |
What reviewers say
Boar's Head Prosciutto di Parma DOP Sliced
Prosciutto di Parma DOP is widely regarded as the benchmark for the style, and Boar's Head's pre-sliced version draws praise for convenience and consistent thin slicing. Owners note it is saltier and firmer than some domestic hams, and that the small pack size limits how far it stretches.
- Sweet, nutty flavor typical of Parma-aged ham
- Thin, even slices that separate easily
- Clean two-ingredient label
- No waste or carving needed
- Salt level is noticeable, especially eaten plain
- Pack is small for the price
- Slices dry out quickly after opening
- Less aromatic than freshly cut deli prosciutto
Prosciutto di Parma DOP 24 Months, Pre-sliced
Buyers of this DOP prosciutto describe a delicate sweetness, silky texture and real depth of flavor, and they value the convenience of pre-sliced packs. The main complaints are the small 3-ounce portion and the shipping cost for a refrigerated item.
Questions and answers
- Which is better for a charcuterie board?
- Both work. Product B's 24-month cure gives a sweeter, silkier slice that stands out on a board. Product A is leaner and milder.
- Which has less sodium?
- Product B, at about 502–530 mg per serving versus 610 mg for Product A.
- Which has more protein?
- Product A, with 9 g per serving versus 6 g for Product B.
- Does a longer cure matter?
- Yes for flavor. Product B's 24 months develops more sweetness and depth than Product A's 400-plus days.
- Are both real Prosciutto di Parma DOP?
- Yes. Both carry the DOP designation and use only pork and sea salt.