We must protect our microclimate or we will lose Prosciutto di Parma , a product with a geographical indication that, as such, is inextricably linked to the area in which it is produced." Stefano Fanti, general director of the Consortium of Prosciutto di Parma , the body that protects and promotes this Italian excellence, does not mince his words: the link between the PDO and the territory is not a romantic detail, but the very condition of the existence of the ham.
Its processing—from the raw material to the slice on the plate—takes place in a limited area encompassing the province of Parma, five kilometers south of the Via Emilia, up to an altitude of 100 meters. This portion of the region is bordered to the east by the Enza River and to the west by the Stirone River. "The quality and characteristics of the product," Fanti continues, "must be traced back to this territory because it is here, and only here, that the ideal climatic conditions for aging exist."
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The Consortium announces the conclusion of the ecological transition project launched in 2022. This is a cross-cutting process through which societies, economies, and production systems are transforming to become more sustainable, reducing the impact on the ecosystem and countering climate change.
Objective: " To help companies in the sector improve their environmental performance ." This initiative was also made possible thanks to the support of high-profile partners: the Polytechnic University of Milan, first and foremost , the spin-off Enersem for the development of the software envisioned by the research, and CSQA , an acronym for Agri-food Quality Safety Certification, the Italian certification body that assesses the compliance of products, processes, and company systems with quality, safety, and sustainability standards.
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Source: Cook – Corriere della Sera