Spain: negotiations with Russia for resumption of exports of animal products
The parties will discuss the possibility of resuming export of animal products to Russia.
Page 8 of articles about ham
Costa Rica: Japan opens its doors to pig meat
The next step of the process is the identification of the companies interested in exporting pig products to Japan.
Spain: adopted the quality standard for iberian meat, ham and loin
The quality standard improves the information given to the consumer through the labelling and the presentation.
Romania to resume pork exports to EU countries from all accredited commercial holdings
Domestic exports of pork meat and live pigs were affected by restrictions imposed on Romania by the European Union since 2003 because of the classical swine fever evolution.
Towards a new European agricultural and agri-food product promotion policy
With the slogan 'Enjoy, it´s from Europe', the policy aims to help the sector's professionals break into international markets.
Italy: increase of the imports of Spanish cured hams and shoulders
In 2012, the Italian imports of Spanish cured hams and sausages grew by 16% in terms of value and by 20% in terms of volume with respect to the previous year.
Spain: increase of the pig meat exports in 2012
During year 2012, Spain exported a total of 1,029,067 tonnes of pig meat, and this represents an increase by 5 % with respect to year 2011.
Italy: Parma Ham, leader in cured meat exports
In 2012 Parma Ham exports recorded a growth of 10%. Parma Ham is the most sold Italian delicatessen product abroad.
Spain: increase in the exportation of foods and drinks in 2012
The exportations of pork products (cured ham, cured sausages, etc.) have grown by 12%, reaching 2,908 million euros.
Japan is the 12th destination of the Spanish pork exports
Japan is the twelfth destination of the Spanish pork exports, with more than 28,000 tons, and it is placed in the eighth place in terms of the value.
France: pork products industries against the obligation of pointing out the origin of the pig meat
The French Federation of Pork Products Industries (FICT) has shown its disagreement with respect to the compulsory labelling indicating the origin of the pig meat.
Influence of rearing system, diet and gender on performance, carcass traits and meat quality of white pigs
Feeding growing pigs with corn grain silage may reduce lean and ham percentage.
Spain: increase in the exports of cured hams and shoulders
The Spanish exports of cured hams and shoulders ended year 2012 with an increase by 8.7% with respect to year 2011.
Smithfield Packing to consolidate bone-in ham production and close Landover, Maryland, plant by early fall
The Smithfield Packing Company, Inc., a subsidiary of Smithfield Foods, Inc., announced today that it plans to shift bone-in ham production from its Landover, Maryland, plant to its facilities in North Carolina and Kentucky, and then permanently close the Landover plant by early fall.
Plant antioxidant in n-3 polyunsaturated fatty acid–enriched diet on fatty acid composition and sensorial attributes of dry-cured ham
The addition of natural antioxidants in pig’s diet rich in n-3 PUFA avoids the oxidative deterioration in dry-cured ham with no effects on fatty acid composition nor the sensorial attributes.
Italy: drop in fresh meat consumption
In 2012 the fresh meat consumption fell by 1.8%, whilst the consumption of cold cuts rised by 2.5%.
