Four years after the start of the process for the renewal of the Parma Ham production regulations, the Consortium communicates with satisfaction the approval by the European Commission of the proposed changes with their publication in the Official Journal of the European Union

The revision process responds to the need, shared by all components of the supply chain, to update the production document about thirty years after its first draft, to consolidate the protection and enhancement of the product in a physiologically changed economic and social context.

There are four objectives that the new Regulation pursues:

• further raise the quality standards of the product;
• consolidate its identity and distinctiveness with respect to competitors;
• strengthen the guarantees towards the customer;
• meet the challenges of the ecological transition.

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.

The direction followed by the modification process involved distinctive aspects, on which the imperative attention always shown by the Consortium is confirmed:

• characteristics of the raw material,
• pig genetics and nutrition,
• reduction of the salt content and extension of the minimum maturing period,
• a significant opening 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 have always fueled our commitment to the creation of 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. The approval of the new production regulations, proposed by the Consortium in concert with Masaf and the Emilia-Romagna Region, is a source of great pride for us; it is now up to the Supervisory Body to develop an effective plan, aimed at verifying full compliance with the changes introduced by all operators in the supply chain » comments Alessandro Utini , President of the Consortium.

«The new production regulations provide us with the necessary tools to continue to effectively affirm the values of our PDO, reinforcing its distinctiveness and responding adequately to the requests of a consumer who we note, with satisfaction, is increasingly aware of his choices.
Recognized the significant significance of this solid step forward for the entire sector, I would like to express sincere gratitude to the Minister of Agriculture, Food Sovereignty and Forestry Hon. Francesco Lollobrigida, to the Directorate General for the Promotion of Agri-Food Quality and Horse Racing of Masaf, to Councilor Alessio Mammi and to the Directorate General for Agriculture, Hunting and Fishing of Emilia-Romagna, for their strategic sharing and effective contribution, aimed at ensuring a future of growth for the entire supply chain of our PDO» underlines the Director of the Parma Ham Consortium, Stefano Fanti .

    
Here are some of the innovations introduced in the Production Regulations :

• the minimum seasoning of Parma Ham was increased from 12 to 14 months while the minimum weight of the product went from 7 to 8.2 kg and the maximum to 12.5 kg;
• note the reduction in the salt content, the limit of which passes 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. In this regard, thanks to the correct management of the production process of the companies and the evolution of processing systems, in the last 7 years the salt content has been reduced by more than 10% - in line with the indications of the WHO which provide for a reduction in the intake of sodium in the daily diet - without altering the characteristics of Parma Ham, but rather often improving its quality;
• then there are some innovations that could 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 .

The changes also concerned the raw material :

• in the field of genetics, 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 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;
• it was decided to extend the pig breeding area for the production of Parma Ham to the Friuli-Venezia Giulia Region as well .

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; Parma Ham processing employs around 3,000 people in the province of Parma, while the entire supply chain, including farms and slaughterhouses, employs around 50,000 people.