Dolce visits the Festival of the King of Ham "Parma "

04 september, 2016

Parma ham, a secular tradition.

The total production of raw hams in Italy reached approximately 25 million pieces. The "prosciutto" is made from the hind legs of pork. The name "Prosciutto" is derived from the word "Prosciugare" meaning drying.
Prosciutto most sophisticated and best known is called Prosciutto di Parma or Parma ham.

Parma ham is rooted in very ancient times. The documents show that 217 BC. J.C., Hannibal stopped in Parma during his campaign to Italy where he tasted "salty pork thighs." Fifty years later Polibe speaks of those products and an important export from Parma to Rome.

Today Parma ham is always produced in the region typical Parmesan and manufactured to the same tradition.

Parma ham, a product protected by law.

Parma ham offers an unrivaled reputation worldwide. Such awareness must result from abuse, imitations and counterfeits. To save the tradition and quality control instrument was set up: the guardianship law of 4 July 1970, updated in February 1990 and confirmed by executive regulation in October 1993.

This law prescribes very precisely, the areas of production and maturation of pig thighs, processing systems, the maturation period and the specific commercial characteristics of Parma ham.

Parma ham and the Consorzio del Prosciutto di Parma.

The Consortium of Parma ham was created in 1963 under the leadership of a few dozen producers. In 1970, the Consortium of Parma ham is recognized by Italian law and becomes a real body, servant to the safeguarding and promotion of Parma ham in Italy and abroad.
At present, the Consortium of Parma ham production includes 200 houses, 190 slaughterhouses and about 5,500 pig farms.

Parma Ham Consortium has several functions, the first is to ensure the proper enforcement of establishing guardianship protection of the designation of origin "Parma ham". The Consortium will enforce regulations governing Parma ham production such as breeds used, breeding techniques, the characteristics of pigs, the origin of raw materials, the boundaries of the geographical area of ​​production, methods and duration of the maturing process and the characteristics of the finished product.

The second mission of the Consortium is the definition of quality control programs of the finished product. Since 1996 it is possible to scientifically verify the hams bearing the ducal crown meet quality requirements, namely the amount of salt, humidity and level of proteolysis. These quality checks have been approved by the Ministry of Industry, Trade and Crafts.

The third function of the Consortium is monitoring compliance with the legal provisions and regulations at all levels, breeding farms to slaughterhouses through producers and traders. Inspectors full time staff act as agents of the judicial police. They can perform all types of audits, inspections or monitoring in all persons responsible for production, packaging, storage or sale of hams.

The Consortium will also ensure the protection of the designation 'Parma ham' and employment of the Ducal Crown intends to eliminate illegal use of these or any unfair competition in the marketing of Parma ham.

Print this page