The Consorzio Prosciutto di Parma announced new rules governing the production of its cured ham. As of Sept. 4, 2023, fresh pork legs entering production to become Prosciutto di Parma must meet these standards.
The new rules span the entire process from the genetics of permitted pigs to the shelf life of presliced product and follow a lengthy period of review and study. The goal is to ensure the guarantee of the Parma Crown for a consistently high-quality food that is completely natural and aligned with its status as a PDO (Protected Designation of Origin) product.