Enprosciuttodiparma.com

En

The Consortium

Tasks and Functions of the Consortium

Parma Ham: only Italian meat

Parma Ham: a PDO product

The ten stages of sweetness

Guaranteed quality

Parma Ham figures

Parma Ham: the benefits

Parma Ham in today’s diet

On-line recipes

4

5

7

8

9

12

14

16

18

20

6

1

The Consortium

In 1963, the Parma Ham Consortium, an organisation of producers (then 23, now 160) who use and safeguard the traditional processing method, was set up to defend and protect the quality of the King of Hams.

Since then, the Consortium protects Parma Ham through specifications that lay down the characteristics and production methods of the most highly regarded cured ham in the world.

The Consortium ensures compliance with production specifications so as to guarantee a good, genuine and completely natural product to consumers.The Consortium’s signature - the five-point ducal crown - is a true quality mark and a warranty to the consumer.

7

2

Tasks and Functions of the Consortium

Besides ensuring compliance with production specifications, the Parma Ham Consortium is also involved in other activities that are essential for the protection and promotion of the product in Italy and throughout the world.

Management and Safeguard of the Production Regulations were filed at the European Union for the Denomination of Protected Origin “Parma Ham”. These Regulations set out the rules relating to the production of Parma Ham: - breeds used- breeding techniques- requirements of the hogs for the production of Parma Ham- origin of the raw materials- boundaries of the geographical area of production- methods and duration of the ageing stage- characteristics of the end product

All these elements are covered in Law no. 26 of 13/2/90, in Ministerial Decree no. 253 of 15/2/1993. The management of the Production Regulations involves preparing operational manuals used by the I.P.Q., a fundamental part of the protection of this famous traditional product.

Management of the Economic Policy, includes formulation of strategies, trends and macro-economic policies for Parma Ham.

Protection of the denomination “Parma Ham” and of the relative brand (Ducal Crown) world-wide. The Consortium protects the use of the denomination “Parma Ham” and the relative brands, stamps and identification seals, and for the suppression of any illegal use of the same, or any act of unfair competition relating to the marketing of Parma Ham. To do this, the Consortium can take any suitable measure, including legal measures, in particular in countries where the product is widely marketed. The brand “Parma Ham” is currently registered in about ninety Countries.

“……The Parma Ham Consortium protects

the product quality, purity and ensures that

production is carried out with full compliance

according to traditional method…”

8

Supervision, in general terms, concerning the correct observance of provisions laid down by law and by regulations, at the breeding farms, slaughterhouses, producers and traders at all levels; full time inspectors act as Judiciary Police Agents.

These inspectors may carry out any type of verification, inspection or control of whoever produces, packages, keeps or sells hams in any type of establishment including:- breeding farms- slaughterhouses and laboratories- wholesale and retail sales outlets- restaurants and storesAny incorrect procedures recorded will be prosecuted with administrative, civil or penal measures.

Promoting and enhancing the product. The Consortium of Parma Ham also provides marketing support. The aim is to enhance the image of Parma Ham and increase popularity in Italy and abroad.

Assistance to associated companies through advisory services and other support is offered to improve production, and the marketing of Parma Ham in Italy and abroad. This covers technical and production matters in co-operation with the Experimental Station for Food Processing Industries, assistance in trade and health sectors, support in the insurance sector.

9

3

Parma Ham: only Italian meat for a 100% natural product

The pig selected for Parma Ham is a “special” pig born and reared in 10 regions of central northern Italy, exclusively of Large White, Landrace and Duroc breed, and fed on quality food such as maize, barley and whey from the production of Parmigiano-Reggiano cheese. A heavy Italian pig, characterized by mature, firm, compact and tasty meat: the ideal raw material for an excellent, healthy and wholesome product. The only ingredients are Italian pork and a pinch of salt. Neither preservatives nor additives have ever been used and the result is a tasty and completely natural product.

“…Only very special pigs are chosen for

producing Parma Ham… ”

10

4

Parma Ham: a PDO product

What PDO stands for.P.D.O. stands for “protected designation of origin” and refers to EEC Regulation n° 510/06.

These provisions recognize and define a product as indigenous to

a certain region and country when its characteristics are essentially or exclusively

dependent on its geographical and environmental origin.

More specifically: the term Protected Designation of Origin indicates products that are unequivocally linked to the geographical area whose name they bear and that meet two specific conditions: the production of the raw materials and their processing into the finished product must take place within the delimited region that gives its name to the product; the product’s quality or characteristics must be traceable to the geographical environment of its place of origin, which means the natural and human factors such as, for example, climate, soil quality and local technical knowledge.

The Quality SystemThere is a body of laws, laid down at European level and then implemented in the regulations of the individual countries, with which an attempt is made to create a true “quality system” regarding the particularly prized local products of the individual European countries, namely the high quality traditional products produced in particular geographical areas with special techniques that are part of the culture and history of the region. Parma Ham is one of these products that the European Union has decided to protect and promote by setting very precise rules regarding production, use of brands, checks, etc. For the purposes of EU protection, the protected designation of origin “Prosciutto di Parma” was registered on 12 June 1996.

11

5

The ten stages of sweetness: the secrets of Parma Ham processing

The Parma Ham Consortium was set up to guarantee the unmistakeable sweetness of Parma Ham. In pursuit of this aim, it has imposed a precise method on the producing companies with full respect for tradition: Parma Ham must successfully pass all the production stages that end with a careful examination and subsequent fire “crowning” with the well known brand.

An essential condition for obtaining the “Prosciutto di Parma” designation is that the entire process takes place in a “local area”: an extremely limited area that includes the area of the province of Parma lying to the south of the via Emilia at a distance of at least 5 km from it, up to an altitude of 900 m, bounded to the east by the Enza river and to the west by the Stirone torrent. All the climatic conditions that are ideal for drying, namely the natural curing that will give sweetness and flavour to the Parma Ham, occur only in this area.

The air of the Parma hills is fragrant. Once it has picked up the aroma of the pine forests, the Versilia sea wind brushes against the karst mountains of the Cisa, where it loses all its salty taste, and finally rolls in the scent of the chestnut woods. It is therefore a dry air, ideal for curing “Prosciutti”.

Here is a detailed description of the procedure for producing the true, sweet Parma Ham:

1. Cutting 2. Cooling 3. Trimming 4. Salting 5. Rest 6. Washing/drying 7. Pre-curing 8. Greasing 9. Curing10. Branding

“…Parma Ham is a jewel in the culinary

tradition of Italy, reflected in the coveted

Protected Denomination of Origin status… ”

12

1. CuttingBefore slaughter, the pig must:- be healthy- be rested- have fasted for 15 hours

2. CoolingThe insulated leg is put in special cold stores where it stays for 24 hours.This phase is necessary in order to:- lower the leg temperature from 40°C to 0°C for hygiene reasons - firm up the meat through the cold temperature, making the subsequent trimming phase easierDuring the cooling phase the leg undergoes a weight loss of about 1% of the total.

3. TrimmingThrough trimming some fat and skin are removed to give the ham its typical round “chicken leg” shape. The trimming is carried out for two reasons: one is aesthetic and the other is technical as it helps the following salting phase. During this phase legs with even the smallest faults are discarded. With trimming, the leg loses 24% of its weight in fat and muscle.

4. SaltingThe cooled and trimmed legs are sent from the slaughterhouses to the curing houses. It is important at this stage that the legs have an adequate and uniform temperature, as a leg that is too cold doesn’t absorb enough salt, whereas a leg that is not cold enough may deteriorate. The salting is carried out using both humid and dry salt: the pigskin is covered with humid salt, while the muscular parts are covered with dry salt.Legs are then put in a cold store at a temperature ranging from 1°C to 4°C, with a humidity level of approximately 80%. Legs stay in this store called “first salt“ for six to seven days; they are then taken out, residual salt is removed and they are covered again with a thin coat of salt. Finally they are put in another cold store called “second salt”, where they stay for 15 to 18 days, according to their weight. During this period the leg slowly assimilates the salt and loses some humidity. At the end of the salting phase the weight loss is approximately 3.5% - 4%. Salt is the only preservative used in the production method, no chemical elements are allowed. Parma Ham is a 100% natural product.

5. RestAfter removing the residual salt, the legs are put in the rest store for 60 to 70 days with a humidity level of about 75% and at a temperature ranging from 1°C to 5°C. These stores are often aired. During this phase the ham has to “breathe” without becoming either too wet or too dry and the assimilated salt penetrates deeply and distributes uniformly inside the muscular mass. The weight loss during the rest phase amounts to approximately 8% - 10%.

6. Washing/dryingThe hams are washed with warm water to eliminate excess salt and impurities. During sunny, dry and airy days the drying of the hams is carried out in natural conditions. In winter, cold, wet or humid conditions special dryers are used. This process lasts approximately one week.

13

7. Pre-curingThe pre-curing phase is carried out in large rooms with windows on either side, where hams are hung on special wood frames called “scalere”. The airflow regulation is very important: windows are opened with regard to the ratios of internal / external humidity and internal humidity / product humidity. This allows for a constant and gradual drying of the hams. This phase lasts about 3 months.After the curing phase the ham is beaten to improve its round ‘chicken leg’ shape. Sometimes the cavity around the bare part of the bone is covered with pepper in order to keep the contact area dry. Weight loss during this phase amounts to about 8% - 10%.

8. GreasingDuring this phase the cavity around the bare part of the bone, the uncovered muscular mass and

possible chaps are covered a mixture of lard, salt and pepper and sometimes ground rice. The greasing softens the superficial muscular layers to prevent the external layers drying too rapidly. It also allows further humidity loss.

9. CuringIn the seventh month, the ham is transferred to the “cellars”, rooms with less air and light where the sounding, an essential phase in the “ham life”, is carried out. A horse bone needle, which rapidly absorbs the product fragrances, is inserted in different parts of the ham and smelt by experts who can verify the development of the production process.During the seasoning, important biochemical and enzymatic processes occur which determine the typical Parma Ham flavour, perfume and taste and the easy digestibility. The weight loss during the curing is about 5%.

10. BrandingAt the end of the ageing period, which is a minimum of 12 months, the ham has lost most of its initial weight (about 28%) and acquired its inviting and delicate aroma. Only then are the hams ready for the official stamp of certification: the fire-branding with the Ducal Crown.Since the fire branding is the final guarantee that all the processing stages have been carried out correctly, the officers of the independent certifying body, the Istituto Parma Qualità (I.P.Q.) arrive. The officers check the ageing period from the registers and the seal on the ham and they ensure that the hams have conformed to all the processing procedures. Finally they test each ham with the horse bone needle and issue a quality judgement based on the appearance, colour and aroma.

“…The salting is carried out using both humid

and dry salt: the pigskin is covered with humid

salt, while the muscular parts are covered with

dry salt… ”

14

6

Guaranteed quality

The name “Parma Ham” is exclusively reserved for hams bearing the Ducal Crown, the indelible and unique brand given at the end of the ageing period.

The final branding, however, is only the last step of a long identification process that leaves on the ham, at every step, the “signature” of each operator.

“…At the end of the ageing period, which is a

minimum of 12 months, the ham has last most of its

initial weight (about 28%) and acquired its inviting

and delicate aroma. Only then are the hams ready

fot the official stamp of certification: the fire-branding

with the Ducal Crown…”

15

It begins with the breeder who puts a special tattoo on both legs of the young pig within 30 days of birth. This shows the breeder’s identification code and a code indicating the month of the animal’s birth.

It continues with the slaughterhouse where every fresh trimmed leg is checked and branded with a mark permanently identifying it. The mark has the initials “PP” and the slaughterhouse identification.

Next there is the metal seal made up of a circular crown showing the C.P.P. (Consorzio Prosciutto di Parma) initials and the date curing began.

Finally, the five-point Ducal Crown brand is stamped under the strict control of the I.P.Q. inspectors and is the final guarantee of the quality of the ham. The Ducal Crown also shows the identification code of the producer. the strict control of the I.P.Q. inspectors and is the final guarantee of the quality of the ham. The Ducal Crown also shows the identification code of the producer. sigla di identificazione aziendale

mese e anno di inizio lavorazione

sigla di identificazione del macello

codice provincia

codice allevatore

codice mese

16

7

Parma Ham figures

Production160Parma Ham producing companies9.080.255 Parma Hams branded in 2011

Parma Ham branch4.781 Pig farms109 Abattoirs3.000Processing workers in the sector30.000Employees in the whole branch

Parma Ham value740 million €Production value1.500 million €Consumer turnover

Sales in Italy1.100 million €Consumer turnover

Sales Abroad210 million € Export turnover400 million €Consumer turnover2.326.436Parma Hams exported in 2011(+3,1%)

Pre-sliced Parma Ham 67 million packs Total sales (+10,6%)18 million packsSales in Italy (+4,6%)49 million packsExport (+13%)

17

FranceGermanyGreat BritainBeNeLuxAustriaSwedenDenmarkFinlandEireGreeceSpain + PortugalNew EU MembersMain export markets (no. of hams)

Main export markets pre-sliced (Kg.)

Great BritainBeNeLuxFranceGermanyDenmarkSwedenAustriaFinlandNew EU MembersOthers EUSwitzerlandNorwayRussiaEurope not EUUSACanadaJapanOceaniaOutside Europe

SwitzerlandNorwayRussiaEurope not EUUSACanadaJapanHong KongSingaporeOthers AsiaOceaniaMid + South AmericaAfrica

source: Consorzio del Prosciutto di Parma

UE

Out

side

UE

MarketItaly 74,4% Export 25,6%

Market pre-slicedItaly 30% (2.121.030) Export 70% (5.060.357)

404.569388.892

368.029200.409

42.89732.74030.329

9.0888.918

12.8726.773

16.319

72.74616.80513.328

1.513445.132

56.10695.501

10.43710.85610.812

55.70512.584

3.076

1.603.804781.346

686.895670.000

131.144111.323

68.64739.27633.544

47.367169.591

56.31528.039

2.110416.581

55.76467.28756.408

34.916

18

8

Nutritional Values

Parma Ham: a concentrate of excellence and health for a healthy, balanced diet.

The Parma Ham Consortium carried out a research to update the nutritional values in agreement with the Stazione Sperimentale per l’Industria delle Conserve Alimentari (SSICA) (Experimental Station for the Preserves Industry) and the Istituto Nazionale di Ricerca per gli Alimenti e la Nutrizione (INRAN) (National Food and Nutrition Research Institute) for the purpose of adequately informing consumers to support them while buying and help them make informed choices, confident of offering at the same time a product with inherent guarantees of safety and reliability.

The results of the research have been collected in a publication entitled “Well-being and diet”, which was contributed to by INRAN, SSICA and Prof. Marco De Angelis, lecturer of Motor Sciences and Science of Sport at the University of Aquila. A wide-ranging overview on the concept of well-being understood as a healthy and balanced lifestyle that depends on closely interconnected elements: the diet, made of healthy foods that also stimulate the pleasure of taste, and constant physical activity. Falling within this context are the analyses carried out on Parma Ham that indicate a balanced combination of very high quality organoleptic and sensorial characteristics and nutritional properties that make it a food suitable for everyone including children, the elderly, sportsmen and sportswomen.

The values shown in the publication refer to a medium cured product and certify the extreme naturalness of Parma Ham, a product that does not contain preservatives, nor the additives generally used in the preparation of meat based foods; a product that combines a high nutritional value with great palatability and its unmistakeable and famous sweetness. Low fat content, many mineral salts and vitamins and easily digestible proteins, make Parma Ham a food that is suitable for everyone; a product of absolute excellence that summarizes and exalts the good characteristics of cured ham.

19

“…The greasing softens the superficial muscular

layers to prevent the external layers drying too

rapidly. It also allows further humidity loss …

In particular, Parma Ham proves to be a highly digestible product and therefore the ideal food for children, sportsmen, sportswomen and the elderly, thanks to its content of excellent quality proteins and to the natural proteolysis that takes place during curing (the breakdown of the proteins into smaller molecules and into individual amino acids). Sportsmen and sportswomen can also count on the detoxifying and anti-fatigue action of branched amino acids – valine, leucine and isoleucine – that make up more than 20% of the total amount of protein and contribute to the repair of muscle damage due to the wear that the muscle sustains during movement.

The total lipid component is also of good quality, thanks to the high content of unsaturated fatty acids (64.9%), the good fats that are good for health, such as oleic acid (45.8%), a monounsaturated

fat, also contained in olive oil, that protects from cardiovascular pathologies.

Eating Parma Ham means contributing to achieving the recommended daily amounts (RDAs) of group B vitamins, and also to providing a good amount of precious minerals that are highly bioavailable, meaning they are easy for the body to absorb, such as iron for example.

Parma Ham also proves to be an excellent food that helps to combat and inhibit the action of free radicals, the main cause of aging and degenerative diseases, and to restore the physiological balance of the body, thanks to the presence of natural antioxidants such as vitamin E and selenium. The recent analyses have also highlighted the presence of carnosine and anserine: there is a good amount of the first in muscle tissue, for which it controls some metabolic processes for energy production; the other is a substance that is naturally present in muscles and takes part in the antioxidant action performed by carnosine.

20

9

On-line recipes

In the press area of the site there is a photogallery section with texts and pictures for appetizing Parma Ham recipes. The pictures were taken in London by the photographer Steve Lee and can be downloaded both in jpg and tif format. These dishes promote Prosciutto di Parma, highlighting its flavor and versatility. A genuine, natural, perfect product like Parma Ham needs nothing to enhance it.

RESTRICTED AREAURL: www.prosciuttodiparma.comUSER: stampaPWD: photo

21

“…Italian rarebit with Parma Ham for brunch or

lunch with a few simple, quality ingredients… ”

© 2012 Consorzio del Prosciutto di Parma. All rights reserved.

Enprosciuttodiparma.com