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Parma ham, disciplinary modification procedure completed

Mipaaf sent the dossier to the Commission, which has the final approval

The national phase of evaluation of the proposed modification of the Prosciutto di Parma Production Regulations by the Ministry of Agricultural, Food and Forestry Policies was positively concluded, which sent the dossier to the European Commission for the completion of the last preliminary phase, maintaining the text presented by the Consortium. A note from the Protection Consortium gives notice.

Vittorio Capanna, President of the Consortium, said: "We are very satisfied with the decision of the Ministry, because these changes are really important for the good of the entire supply chain. The process is still very long and we are pleased to have successfully passed all the observations. raised at national level. From today, the assessment will be carried out by the European Commission and we hope to continue in the direction of improving the quality level of our product, making it competitive on the market and consistent with new consumer requests. We thank the Ministry that has understood the importance of reviewing and updating some rules that regulate the production of Parma Ham".

The new Disciplinary has been modified at all levels of the supply chain, ranging from the characteristics of the raw material - including genetics, weight and feeding of the pigs and the characteristics of the fresh thigh - to the finished product as a processing method, weight and minimum aging of the ham extended to 14 months, analytical parameters for assessing quality, sales methods, pre-sliced product, etc.

According to the Consortium, the Disciplinary, the new control plan and the recent adoption of the Italian Register of the Protected Sector, represent the three pillars for the relaunch of the sector able to ensure greater transparency and clarity in the supply chain relations and to strengthen the system of fraud prevention to guarantee consumer a safer product.

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EFA News - European Food Agency