Chile recognizes «Prosciutto de Capitán Pastene» as DO
The request for recognition of the «Prosciutto de Capitán Pastene» DO is sustained primarily on the quality and uniqueness of this ham
Page 6 of articles about ham
Adopted the Geneva Act of the Lisbon Agreement on Appellations of Origin and Geographical Indicationsons
The Geneva Act allows the international registration of geographical indications (GIs), in addition to appellations of origin, and permits the accession to the Lisbon Agreement by certain intergovernmental organizations.
Italy: USA revokes the "re-inspection" of Italian dry sausages
USA authorities have revoked the systematic control of all batches of Italian dry sausages at customs.
Italy: the imports of fresh and frozen hams increase
In 2014, the imports of fresh and frozen hams (including the ones imported with whole / half carcasses) increased by 8.5%.
Spain: increase in production in the Food and Beverages Industry
The production of the food and beverages sector has increased by 3.8% in 2014, and this translates into €93,238 million.
Effect of sex of the pig on the sensory characteristics of the Biceps femoris and Semimembranosus muscles in dry‐cured hams
Organoleptic ham criteria for immunocastrated males hams were equivalent to those found for surgically castrated males and gilts hams, demonstrating the efficacy of vaccination in these study conditions.
Spain: cured ham consumption in the United Kingdom grew in 2014
In 2014, the United Kingdom imported 352,436 tonnes of cured ham, amounting to ₤1,220 million (some €1,700 million).
Spain: The Spanish meat industry is growing abroad
In 2014, it exported 1.7 million tons worth €4,467 M worldwide.
Spain leads the ranking of countries that have asked for funds for the private storage of pork
Spain has asked, so far, for grants for the private storage of 8,966 tonnes of pork.
Spain will ask the EU for the change of the PDO Jamón de Huelva for the term 'Jabugo'
The Ministry will meet with the representatives of the PDO's Control Board to start working on the processing of the PDO's name change.
Olive cake by-product improves growth performance and carcass traits in growing finishing pigs
Low inclusion levels of olive cake by-product at growing-finishing diets may improves growth performance and provide healthy fatty acid profile in fat tissues.
Spain: positive balance of meat exports in 2014
Exports of fresh pork (EU + third countries) were remarkable, reaching 1.34 million tonnes, and raising over €2,800 M.
Colombia allows the entrance of Spanish cured ham inside the luggage
The passengers of international flights that arrive in Colombia will be able to bring shoulders and hams (cooked or cured bone-in) from Spain.
Spain: Cured ham and pork shoulder exports rise again
Spanish cured ham and pork shoulder exports grew by 11.5% in the first nine months of the year.
Spain: the foreign food and agriculture trade is one of the pillars of the economic recovery
Ms. Isabel García Tejerina presented the Annual Directory “Food Production in Spain in 2014”, produced by MERCASA with the data of 2013.
