Parma Ham minimum maturing period extended

19.12.05

The Italian Ministry for Agriculture and Forestry has decided with Ministerial Decree n.67054 dated 5 December, that from the 1st January 2006 regardless of their weight, only hams that have been matured for at least 12 months can be branded with the Ducal Crown logo making them Parma Hams.
The distinction between small hams (for which the maturing period was 10 months) and hams over 9kg (for which the maturing period was 12 months) will therefore be dropped. All hams will be eligible to receive the "Prosciutto di Parma" mark after a maturing period of 12 months.
The Assembly of The Parma Ham Consortium presented a request to modify the law governing production deposited in Brussels to the European Union.  While awaiting the necessary technical timescales for the definitive modification by the Commission, the Consortium asked for transitory protection at a national level, subsequently agreed by the Ministry for Agriculture and Forestry and which is currently in force.  
"The extension of the minimum maturing period forms part of an overall re-launch of Parma Ham's image and value. The Consortium is valiantly working to raise the quality of the product even further, to offer the consumer the quality excellence that distinguishes Prosciutto di Parma from every other type of ham in the world" commented Stefano Tedeschi, president of the Parma Ham Consortium. 

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