EU-Peru Free Trade agreement: improved market access for agricultural products
Hams will be liberalised after 5 years. Exports of wines & spirits, pork products and olive oil will also benefit from preferential access.
Page 9 of articles about ham
Four new companies join the Consorcio del Jamón Serrano Español project
The Spanish association that promotes top quality serrano ham abroad, Consorcio del Jamón Serrano Español, now has even more members thanks to the incorporation of four new companies: Embutidos España, Jamones El Castillo, Jamones Centelles and Julián Mairal.
Uruguay increases the purchase of pig meat from Brazil
Uruguay approved the release of the importation of meat products and pork byproducts from 13 Brazilian federal states.
United Kingdom: pork exports 5% high
Pork exports in the first 10 months of 2012 were 5% higher on the year at 127,100 tonnes.
European Union: new European Community quality regulation for food and agricultural products
This regulation, that will come into force next January 3rd 2013, gathers in a single legal document the different European quality regimes.
EU trade agreement with Singapore
Singapore will introduce a new register for regionally-specific and recognised foodstuffs, wines and spirits, known as Geographical Indications.
Dietary fat source may change texture and fatty acid composition of shoulder fat in pigs
Diets high in palm oil increases fat firmness in finishing pigs.
Cherkizovo Group launches a second production line for hams and deli products
Cherkizovo Group launches a second production line for hams and deli products at the "Otechestvenniy product" meat processing plant in Pravdinsk in the Kaliningrad region.
Spain: increase in the exportations of cured hams and shoulders
The Spanish exportations of cured hams and shoulders have risen an 8.12% with respect to year 2011.
Spain: Agreement to reduce salt and fat in butcher's products
The aim is that within 2 years, retail development and sale of these products can be offered with 10% less salt and less than 5% fat.
Argentina creates an evaluation committee for pig production
Its role will be to analyze the evolution of pig production in Argentina in order to evaluate the permanence of the various categories of cured ham.
Effect of vaccination against gonadotrophin-releasing factor on growth performance, carcass, meat and fat quality of male Duroc pigs for dry-cured ham production
Under the conditions of this study Duroc pigs immunocastrated are suitable for the production
of high quality dry-cured ham.
Italian pork meat production is expected to stagnate
2012 Italian pork meat production is expected to stagnate at 1.6 MMT following the trend in slaughtering.
Dietary lysine restriction during the finishing period on barrows and gilts intended for dry-cured ham production
Different feeding programs might be needed for barrows and gilts to optimize the production of high quality dry-cured hams.
Dietary lysine levels change processed product characteristics of immunologically castrated male pigs
No differences in further processed product characteristics among physically and immunologically castrated male pigs were found.
France - Decrease in the implementation of VPF logo on meat products
The SNIV-SNCP analyzes the status of the sale of VPF brand pork (French pork). According to the data, only 70% of the brands' ham carries the logo whereas 3 months ago it was 85%.
