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The new specifications for the production of Prosciutto di Parma PDO (Protected Designation of Origin) have been published in the Official Journal of the European Union one year following the request (although the process started about four years ago) and significantly changes the specifications written 30 years ago. The objectives of the changes aim to improve product protection, identity, health, and sustainability.
These changes affect 3,600 farms, 78 slaughterhouses, 136 production plants, and 50,000 employees throughout the supply chain. The product generates 800 million euros with 33% of production aimed at export.
Important changes include:
- Enlargement of the production area, including Friuli Venezia Giulia as the origin of pigs.
- Reformulation of pig feeding by giving importance to the origin of raw materials.
- The minimum leg weight is increased from 7 to 8.2 kg and the maximum weight to 12.5 kg.
- The minimum product shelf life is extended, increasing export potential.
- The slaughter weight is linked to the individual animal (minimum cold carcass weight of 110.1 kg and maximum weight of 168.0 kg), replacing average live weight.
- Genetic types are defined.
- The minimum maturation period increased to 14 months.
There are also changes to the stages of processing method, ham curing, sales method, pre-sliced product, and packaging.
Commission Implementing Regulation (EU) 2023/461
March 9, 2023/ ANMVI/ Italy.
https://www.anmvioggi.it/
