About thirty years after its first draft, the Parma Ham Consortium modifies the production disciplinary to consolidate the protection and enhancement of the product in a physiologically changed economic and social context.
The new specification obtained, after a process that lasted four years, the approval of the European Commission and the proposed modifications were made official with the publication in the Official Journal of the European Union.
Important innovations that raise the quality standards of the product; consolidate its identity and distinctiveness compared to competitors; strengthen the guarantees towards the customer; meet the challenges of the ecological transition, bearing in mind that in 2022 around 8 million Parma Hams were branded (33% destined for export), with a production value of 800 million and a consumption value of 1,6 billion euros) che the processing of Parma Ham employs around 3.000 people in the province of Parma, while the entire supply chain, including farms and slaughterhouses, employs around 50.000 people.
A quality product with a turnover of 1,6 billion euros which generates employment for 55.000 units
In particular with the new disciplinary the minimum seasoning of Parma Ham has been increased from 12 to 14 months while the minimum weight of the product goes from 7 to 8,2 kg and the maximum to 12,5 kg. He comes reduced the salt content, the limit of which goes from 6,2% to 6%. An important decrease, also in light of the extension of the seasoning, which guarantees the health requirements with the usual production process. Among other things, it should be emphasized that thanks to the evolution of processing systems, in the last 7 years the salt content has been reduced by more than 10% in line with WHO indications which provide for a reduction in sodium intake in the daily diet without however altering the characteristics of the ham but rather often improving its quality.
Other innovations that appear in the new specification may have a concrete impact on exports especially to non-European countries. The positive results of scientific tests carried out on the shelf life of pre-sliced meat have in fact made it possible to extend the Minimum Conservation Term (TMC) of the pre-packaged product.
Important news also for the genetic types allowed and the foods administered
As regards the raw material, the list of permitted genetic types has been reformulated and an explanatory table has been inserted regarding the possible combinations of reproductive crossings, to further underline the use of the Italian heavy pig. The list of foods to be fed on farm has also undergone a significant revision. Particular attention has been given to the origin of the raw materials, since for a DOP product such as Parma Ham the link with the territory is an essential condition. Some foods from abroad have therefore been replaced with those of the area to support the importance of complying with European prescriptions.
The breeding area also extends to the Friuli Venezia Giulia Region
Finally, with the new specification, the pig breeding area for the production of Parma Ham has also been extended to the Friuli-Venezia Giulia Region.
“This is an important choice for the sector, which outlines the future of Parma Ham on the production, commercial and image level of the PDO, comments Alessandro Utini, President of the Consortium. The direction followed by the modification process involved distinctive aspects, on which the imperative attention always shown by the Consortium is confirmed: from the characteristics of the raw material, to the genetics and feeding of the pigs, up to the reduction of the salt content and the extension of the minimum maturing period, together with a significant openness to new technologies and innovations that make production more efficient and sustainable. Protecting the good of the territory, the stability of the sector and the trust of the customer - continues Utini - are principles that have always fueled our commitment to create a unique and recognizable product, which knows how to combine the tradition it represents with the current challenges related to sustainability and the implementation of the European Green Deal.
