The Prosciutto di Parma PDO Consortium has secured a further amendment to its production regulations, increasing the maximum permitted carcass weight of pigs used in the PDO ham from 168kg to 180kg. The adjustment is expected to enhance the availability of suitable pigs and fresh hams large enough to sustain extended curing periods — a hallmark of high-quality Prosciutto di Parma PDO.
The change follows a series of regulatory updates approved in 2023, which included raising the minimum curing time from 12 to 14 months, reducing the maximum allowable salt content, increasing the product’s final weight, and clarifying the genetic profiles and crossbreeds permitted in production. These revisions aim to strengthen the product’s quality standards while reinforcing its identity and differentiation in a competitive global market, all with a stated emphasis on consumer protection and product authenticity.
Alessandro Utini, President of the Consortium, welcomed the latest change: “We are very pleased to see this amendment come into effect, with unanimous backing from the entire production chain. Increasing the pigs’ weight will have a direct impact not only on raw material availability for producers but also on the character and diversity of our product. Prosciutto di Parma is well-suited to long aging, which requires fresh hams of sufficient size to endure lengthy maturation processes. Ensuring the quality of our PDO and the vitality of the sector remain our top priorities — and this is the direction in which we will continue to focus our efforts.”
L’articolo Prosciutto di Parma PDO: Maximum Pig Weight Increased proviene da Italianfood.net.