After more than twenty years, the rules of production for Prosciutto di Parma PDO are about to change. The producers gathered in the protection Consortium have in fact decided to revise the specification governing the production of the iconic Italian ham. The goal is to focus on the characterization of the product to improve its quality, starting with the strong attention to the raw material, genetics, and nutrition of the pigs.

Most important of all, the minimum seasoning period is extended from 12 to 14 months, and the doors will open to new technologies in order to make production more efficient and sustainable. Moreover, the positive results of scientific tests carried out on the shelf life of pre-cut Prosciutto di Parma PDO have allowed the extension of the Minimum Conservation Term (TMC) of the pre-packaged product. All this will have a concrete and positive impact on exports, especially to non-European countries