A taste for knowledge

Milan, 19 March 2012 – The Parma Ham Consortium met the press today at Terrazza Martini to talk about well-being and diet and to present the nutritional values of Parma Ham.

The research to update the nutritional values was carried out in agreement with the Stazione Sperimentale per l’Industria delle Conserve Alimentari (SSICA) (Experimental Station for the Preserves Industry) and the Istituto Nazionale di Ricerca per gli Alimenti e la Nutrizione (INRAN)(National Food and Nutrition Research Institute) for the purpose of adequately informing consumers to support them while buying and help them make informed choices, confident of offering at the same time a product with inherent guarantees of safety and reliability.


The results of the research have been collected in a publication entitled “Well-being and diet”, presented on the occasion of the event, which was contributed to by INRANSSICA and Prof. Marco De Angelis, lecturer of Motor Sciences and Science of Sport at the University of Aquila. A wide-ranging overview on the concept of well-being understood as a healthy and balanced lifestyle that depends on closely interconnected elements: the diet, made of healthy foods that also stimulate the pleasure of taste, and constant physical activity. Falling within this context are the analyses carried out on Parma Ham that indicate a balanced combination of very high quality organoleptic and sensorial characteristics and nutritional properties that make it a food suitable for everyone including children, the elderly, sportsmen and sportswomen.

The latest nutritional values – comments Paolo Tanara, President of the Consortium, on the sidelines of the event – come a few years since the last research and are for us a verification tool on the work and commitment given by the producers, by the Consortium and by the controlling bodies and on how much these then manifest themselves as quality and nutritional properties in Parma Ham. The results obtained can only justify how highly consumers rate our product that – continues Mr. Tanara – encloses the positive evolution of the entire supply chain, from the farms to the finished product and marketing.

Parma Ham: a concentrate of excellence and health for a healthy, balanced diet

At the meeting with the press, Prof. Marco De Angelis and Massimo Lucarini of INRAN, and the research & development manager of the Consortium, Chiara Serena Soffiantini, were present as speakers and commented on the positive value of Parma Ham. The speeches were introduced and coordinated by the great professionalism and experience on the topic of the Professor of Italian television Michele Mirabella.

The values commented on during the meeting and shown in the publication refer to a medium cured product and certify the extreme naturalness of Parma Ham, a product that does not contain preservatives, nor the additives generally used in the preparation of meat based foods; a product that combines a high nutritional value with great palatability and its unmistakeable and famous sweetness. Low fat content, many mineral salts and vitamins and easily digestible proteins, make Parma Ham a food that is suitable for everyone; a product of absolute excellence that summarizes and exalts the good characteristics of cured ham.

In particular, Parma Ham proves to be a highly digestible product and therefore the ideal food for children, sportsmen, sportswomen and the elderly, thanks to its content of excellent quality proteins and to the natural proteolysis that takes place during curing (the breakdown of the proteins into smaller molecules and into individual amino acids). Sportsmen and sportswomen can also count on the detoxifying and anti-fatigue action of branched amino acids – valine, leucine and isoleucine – that make up more than 20% of the total amount of protein and contribute to the repair of muscle damage due to the wear that the muscle sustains during movement. The total lipid component is also of good quality, thanks to the high content of unsaturated fatty acids (64.9%), the good fats that are good for health, such as oleic acid (45.8%), a monounsaturated fat, also contained in olive oil, that protects from cardiovascular pathologies. Eating Parma Ham means contributing to achieving the recommended daily amounts (RDAs) of group B vitamins, and also to providing a good amount of precious mineralsthat are highly bioavailable, meaning they are easy for the body to absorb, such as iron for example.

Parma Ham also proves to be an excellent food that helps to combat and inhibit the action of free radicals, the main cause of aging and degenerative diseases, and to restore the physiological balance of the body, thanks to the presence of natural antioxidants such as vitamin E and selenium. The recent analyses have also highlighted the presence of carnosine and anserine: there is a good amount of the first in muscle tissue, for which it controls some metabolic processes for energy production; the other is a substance that is naturally present in muscles and takes part in the antioxidant action performed by carnosine.

The meeting with the press continued with a cooking show by chefSimone Rugiati who gave a live culinary performance and made an original Parma Ham based menu, revealing to the public present the secret of how to enhance the sensorial characteristics of the product.Raviolo crudo di Prosciutto di ParmaAltro che bacon&eggs and Visione di piadina were the dishes made by Rugiati for the audience whose pleasure was also increased by partnering the dishes with prized wines chosen by the sommelier Giuseppe Vaccarini who organized the tasting.


Back to News