Longer shelf life for pre-sliced Prosciutto di Parma

04/13/2009

The government of Italy and the Consorzio del Prosciutto di Parma have approved an increase for the shelf life of pre-sliced, packaged Prosciutto di Parma, from 90 to 120 days. This decision was made after extensive laboratory analysis demonstrated that the quality and safety of pre-sliced, packaged Prosciutto di Parma remain unaltered for up to 120 days, when minimum prescribed weight and curing time criteria are met.

To carry a sell-by date based on the 120-day shelf life, pre-sliced, packaged Prosciutto di Parma must come from Italian hams weighing between 15.5 and 19 pounds, with corresponding curing times of 15 to 19 months. Packages of pre-sliced Prosciutto di Parma carrying the 90-day sell-by date can come from hams weighing slightly less, with proportionately shorter curing times; for instance, 14-pound hams cured at least 14 months can be packaged with a 90-day sell-by date.

The decision to approve a longer shelf life was made by the Italian Ministry of Agricultural Food and Forest Policies, based on studies conducted at an official government testing facility. The research confirmed that, for hams that meet the minimum prescribed size and curing time requirements, qualitative characteristics remain stable for at least 120 days. Davide Calderone, the Consorzio’s Deputy Director, noted that, as the curing time increases, the moisture content of the ham decreases, resulting in a product that is more stable microbiologically and less susceptible to deterioration that could lead to changes in appearance, taste and aroma.

Basic requirements for Prosciutto di Parma remain unchanged and include:

• a minimum curing time of 400 days (for export to the U.S.)
• only two ingredients: the hind legs of specially bred and fed Italian pigs and sea salt
• all curing, slicing and packaging done in approved facilities in a designated production area around Parma, Italy, under the direct supervision of the Italian government and Consorzio regulatory authorities.

Exports of pre-sliced, packaged Prosciutto di Parma have risen steadily in recent years, reflecting the consumer’s appreciation for this convenient form. All-natural Prosciutto di Parma is now exported to over fifty countries – from Japan to Norway, Australia to the United States.

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