The earthquakes that struck the Emilia-Romagna region last month, while having a disastrous impact on the cheese industry, appears to have left the region’s Prosciutto di Parma industry unaffected.
The Emilia-Romagna region specialises in a seasoned ham called Prosciutto di Parma, a product which enjoys legal protection under the EU Common Agricultural Policy, as a PDO (Protected Designation of Origin).
Some pig farmers lost their herds to the earthquake, the animals either killed or injured. The majority of pigs used in the dry-cured ham are sourced from elsewhere, with the production process itself taking place in Parma, Emilia-Romagna, Italy.
This process, according to the Prosciutto di Parma consortium, has been unaffected by the tremors.
Click here for the Prosciutto di Parma consortium website