New Zealand opens its market to Prosciutto di Parma

02/05/02

It is now official!

With a note dated July 5 2002 the Ministry of Foreign Affairs has officially declared the opening of the New Zealand market to Parma Ham, causing great satisfaction at the Consorzio Prosciutto di Parma, and prizing the efforts made to reach this result.

Since 1998, the Consorzio Prosciutto di Parma and the Italian Embassy in Wellington had been negotiating with the New Zealand authorities in order to obtain permission to export to that country, also supported by the scientific evidence of Prosciutto di Parma's absolute safety, naturalness and high quality. Its outstandingly long curing period (minimum 12 months) was decisive in determining a positive outcome.

All Prosciutto di Parma producers are allowed to export to New Zealand without having to undergo specific authorisation procedures. In order to export, specific sanitary documents need to be filed.

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