The Consorzio del Prosciutto di Parma was set up in 1963, on the initiative of 23 producers in order to safeguard the traditional processing method of Parma Ham. Since then, it has been the official body in charge of protecting and promoting the quality of one of the most highly regarded cured hams in the world.
Today, the Consortium supports and works in partnership with the 160 producers of Parma Ham to ensure compliance with production specifications and to guarantee the genuine, 100% natural product is made available to the rest of the world.
were filed at the European Union for the Protected Designation of Origin “Parma Ham”. These Regulations set out the rules relating to the production of Parma Ham.
includes formulation of strategies, trends and macro-economic policies for Parma Ham.
It is now possible to scientifically check that the hams meet the quality requirements in terms of amount of salt, degree of humidity and level of proteolysis.
at the breeding farms, slaughterhouses, producers and traders at all levels; full time inspectors act as Judiciary Police Agents. These inspectors may carry out any type of verification, inspection or control of whoever produces, packages, keeps or sells hams in any type of establishment. Any incorrect procedures recorded will be prosecuted with administrative, civil or penal measures.
The Consortium protects the use of the denomination “Parma Ham” and the relative brands, stamps and identification seals, and for the suppression of any illegal use of the same, or any act of unfair competition. To do this, the Consortium can take any suitable measure, including legal measures, in particular in countries where the product is widely marketed.
through advisory services and other support is offered to improve production and marketing of Parma Ham.
The Consortium of Parma Ham also provides marketing support to enhance the image of Parma Ham worldwide.