Are these the same prosciutto?

Both are Pio Tosini Prosciutto di Parma from Langhirano, sliced, with pork and salt as the only ingredients. The cure is stated as at least 20 months for both. The difference is price, packaging and after-opening guidance, not the ham itself.

Which is better for a charcuterie board?

Either works. A costs less, so it is the cheaper way to cover a board, and its 3-day after-opening window gives you more slack. B's protective-atmosphere pack travels better if the board is somewhere else.

Is B worth $3.71 more?

Only if you value the gas-flushed packaging and the stated 0–4°C storage range. The meat is from the same producer and the same region, so you are paying for packaging and availability, not a different product.

How long does each last after opening?

A should be used within 3 days of opening. B should be used within 48 hours. Keep both refrigerated and do not freeze B, which its listing says is not suitable for home freezing.

How much prosciutto is in each pack?

A is listed at 3 oz (85 g) with 3 servings. B is listed at 85 g and also as a 100 g ℮ pack with about 3 servings, so check the label on arrival if exact weight matters.

Which has less sodium?

A lists 510 mg sodium per serving. B gives no nutrition figures, so you cannot compare sodium from the listings. Both are salt-cured pork with no other ingredients.

Parma Pre-Sliced Prosciutto vs Sliced Prosciutto di Parma 20 Mos

Both are Pio Tosini Prosciutto di Parma from Langhirano, sliced and sold in 3 oz (85 g) packs, so the eating experience is close. Product A is the better buy: $6.29 at Di Bruno Bros as of November 3, 2026, versus $10.00 at Perry's Wine and Liquors for B. Buy A unless you need B's protective-atmosphere packaging or its 100 g pack size, and even then A is the cheaper way to try the same producer.

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