News & press
News & press
The Board of Directors of the Prosciutto di Parma Consortium, which met today in its offices in Largo Calamandrei, appointed Alessandro Utini as president of the protection body that today includes 140 producers of Prosciutto di Parma. Alessandro Utini is thus back at the helm of the Consortium, where he had already held the role […]
A virtuous and more sustainable supply chain for Parma Ham. This is the goal of PARSUTT – PARma ham high SUsTainability sTandard, the project coordinated by the Animal Production Research Centre – CRPA of Reggio Emilia and funded by the Emilia-Romagna Region, which involves the direct participation of the protection Consortium, a select number of […]
Prosciutto di Parma closes 2020 with a marked reduction in production: about 8,700,000 hams produced, down 2.2%, while 7,800,000 pork legs were sent for processing, a 10% decrease compared to 2019. The 2020 saw a general downturn in the dry-cured ham market. In this context, sales of Parma Ham in Italy in the modern distribution […]
160 years of diplomatic relations between Italy and the United States. In 160 years Italy and United States have strengthened their democratic path, shared the same values of freedom, promoted human rights, respect for minorities, the rule of law. The 160th anniversary “Guestbook” testifies to the deep friendship between Italy and the United States through […]
Good news for the sector has arrived when needed most: the Ministry of Agriculture, Food and Forestry Policies has approved the Plan for Supply Regulation of Prosciutto di Parma for the three-year period 2021-2023. The Plan, which will enter into force on 1 January 2021, is a fundamental strategic tool for the development of the […]
Positive conclusion for the domestic assessment of the proposed amendment of the Parma Ham Production Specification by the Ministry of Agriculture, Food and Forestry Policies that sent the dossier to the European Commission to complete the preliminary investigation phase maintaining the rest of the text submitted by the Consortium unaltered. We are very satisfied with […]
The famous CNN Traveller’s ranking of the “World’s best foods” has just been updated confirming Prosciutto di Parma stable at the 31st place. Italy conquers another two places in the ranking with Lasagna’s 23rd place and Pizza Napoletana ranks second on the podium. The presence of Prosciutto di Parma in the ranking confirms its year-on-year […]
Transparency, identification and traceability at every step of production of designations Prosciutto di San Daniele PDO and Prosciutto di Parma PDO thanks to the development of a totally computerised traceability system (Registro Italiano Filiera Tutelata) that is the pillar of the new control plans that have been in place since 1 January 2020. This important […]
The Parma Ham Festival, which, for over 20 years, has been celebrating the king of hams and its area of origin simply had to be held also this year. However, the XXIII Parma Ham Festival will have a new taste because it will be hosted in Instagram digital environment, where it will stand out thanks […]
Yesterday, the Italian Ministry of agriculture, food and forestry policies published the proposed amendments to the Parma Ham Production Specifications in the Official Journal of the Italian Republic, as submitted by the Consortium. After obtaining the favourable opinion of the Emilia-Romagna Regional Government, the assessment procedure by the Ministry began in January and has just […]
In the past days, the Ministry of agriculture, food and forestry policies (MIPAAF) made official another extraordinary measure to deal with the current crisis of the production chain of PDO hams. This measure refers to the so-called “private storage” and, based on the provisions of the Italian DL Rilancio (the legislative decree to relaunch the […]
The Parma Ham industry implements a package of actions aimed at supporting the production system of the PDO, get over the current downturn and curb damage as much as possible. Like all the sectors, the Coronavirus pandemic has affected heavily also Parma Ham, to the extent of an overall recorded loss of at least 30% […]
Visit us at Winter Fancy Food Show in San Francisco (USA), 19-21 January 2020 booth 1351
The Central Inspectorate of Quality Protection and Fraud Repression for Agri-food Products (ICQRF), part of the Italian Ministry of Agriculture, has approved, today via Ministerial Decree, the new Control Plan for the Prosciutto di Parma production chain. On 1st January 2020 the provisions of the Plan entered into force and CSQA Certificazioni officially started its […]
The Consorzio del Prosciutto di Parma and its producers redefine the strategy to relaunch the sector focusing on four pillars: total neutrality of controls, task force of experts dedicated to certification, change and strengthening of controls, revision of production Specifications. Four strategic choices that the Board of Directors of the Consortium decided on 4 July […]
The Parma Ham Consortium will be present at the Summer Fancy Food the food fair scheduled to take place in New York from 23 to 25 of June together with the Grana Padano Consortium. CONSORZIO DEL PROSCIUTTO DI PARMA STAND N. 2716 -2819
HAMCHEE will last three years and has the objective of spreading and improving knowledge of PDO products among North American consumers and of increasing competitiveness and consumption through a number of initiatives that include training sessions for sector operators, trade shows and events open to the public, activities in store and with the HoReCA world.
A patrimonialization process based on a cultural construction that focuses on those PDO and PGI agri-food and wine productions able todevelop. reinvent and reinforce over time the link between products and territories with the complex of sociaI, political and economic institutions and with that of artistic and immaterial activities.
Looking abroad and opening up to internationalization has become key to keeping competitive – said Vittorio Capanna, President of the Consortium. France, our host in the next few days, is a historic market of ours, and together with Germany also the most important one in terms of exports.
Andrea Berton launches the 21st edition and Davide Oldani is at the Cittadella
The Parma Ham Consortium is present this year too at the Summer Fancy Food Show, the food fair scheduled to take place in New York from 30th June to 2nd July. As usual, the Consortium will be present in the Italian pavilion. CONSORZIO DEL PROSCIUTTO DI PARMA STAND N. 2716-2817
The exhibition space of the Prosciutto di Parma Consortium, located in Pavilion 2 – I 26, is an area of 180m2 decorated in the distinctive style and colours of the brand and bearing the names of all the producers; a place that will facilitate meetings between Consortium companies and their clients, and also offer a showcase […]
Prosciutto di Parma will be present at SIAL Canada 2018, the food fair scheduled to take place in Montreal from 2 to 4 May. CONSORZIO DEL PROSCIUTTO DI PARMA Padiglione Italiano: 1308-1310
Prosciutto di Parma can finally be exported to Taiwan, as it opens to import pork meat products from Italy.
The Consorzio will participate in the Foodex, the Asia’s largest exhibition dedicated on food and drink, taking place from 6 to 9 March at Makuhari Messe in Tokyo.
The Consorzio will participate in the Supermarket Trade Show, taking place from 14 to 16 February at Tokyo’s Makuhari Messe, one of the Japan’s largest exhibition centre.
An inevitable rendezvous for the Parma Ham Consortium that is present this year too at the Winter Fancy Food Show, the food fair scheduled to take place in San Francisco until the 23rd of January. As usual, the Consortium will be present in the Italian pavilion. CONSORZIO DEL PROSCIUTTO DI PARMA STAND N. 3829
During 2018, the Parma Ham Consortium will take part in the following international shows and exhibitions: WINTER FANCY FOOD, S. Francisco, January 21-23 SUPERMARKET TRADE SHOW, Tokyo, February 14-16 FOODEX, Tokyo, March 6-9 FOOD HOTEL ASIA, Singapore, April 24-27 SIAL CANADA, Montreal, May 2-4 SUMMER FANCY FOOD, New York, June 30 – 2 July […]