Prosciutto di Parma DOP looks to the future : of the product, of competitiveness, of the territory, of the planet. The Consortium , which brings together 130 producers of the famous cured meat (therefore only companies that process the pork leg once it arrives from the farms in the factories), has been carrying out an ecological transition project for its companies since 2022, which is now offering the first tangible results.
“The fact of being a DOP product, therefore linked to the territory, is an added value that we want to protect explains the director of the Consortium of Parma Ham, Stefano Fanti -. Furthermore, being truly sustainable allows companies to present themselves in a stronger way on markets where there is a lot of attention regarding these issues, such as Northern European countries”.
But what does the project consist of, which involved partners such as the Polytechnic University of Milan , its spin-off Enersem and was certified by the Csqa body?
“The implementation was divided into three phases – explains Chiara Piancastelli, head of the research and quality office of the Consorzio del Prosciutto di Parma-. In the first, the environmental footprint of the production of Prosciutto di Parma DOP was calculated , using the Csqa method, which is official, recommended by the European Commission and standardized: the entire life cycle of the product was taken into account, from the moment it goes into production to the end of life of the container in which it is contained”.
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Source: The Economy – Corriere della Sera