# C_2022429EN.01001001.xml

| 11.11.2022 | EN | Official Journal of the European Union | C 429/10 |
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11.11.2022

EN

Official Journal of the European Union

C 429/10

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Publication of an application for approval of an amendment, which is not minor, to a product specification pursuant to Article 50(2)(a) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs

(2022/C 429/08)

This publication confers the right to oppose the amendment application pursuant to Article 51 of Regulation (EU) No 1151/2012 of the European Parliament and of the Council (1) within three months from the date of this publication.

APPLICATION FOR APPROVAL OF AN AMENDMENT TO THE PRODUCT SPECIFICATION OF PROTECTED DESIGNATIONS OF ORIGIN/PROTECTED GEOGRAPHICAL INDICATIONS WHICH IS NOT MINOR

Application for approval of an amendment in accordance with the first subparagraph of Article 53(2) of Regulation (EU) No 1151/2012

‘Prosciutto di Parma’

EU No: PDO-IT-0067-AM05 – 18.12.2020

PDO (X) PGI ( )

1.   Applicant group and legitimate interest

| Consorzio del Prosciutto di Parma |
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| Largo Piero Calamandrei, 1/a |
| 43121 Parma |
| Italy |

Consorzio del Prosciutto di Parma

Largo Piero Calamandrei, 1/a

43121 Parma

Italy

Tel. +39 0521246111

Email: ufficiolegale@prosciuttodiparma.com

The Consorzio del Prosciutto di Parma [‘Prosciutto di Parma’ Protection Association] is entitled to submit an amendment application in accordance with Article 13(1) of Ministry of Agricultural, Food and Forestry Policy Decree No 12511 of 14 October 2013.

2.   Member State or Third Country

Italy

3.   Heading in the product specification affected by the amendment(s)

| ☐ | Name of product |
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☐

Name of product

| ☒ | Description of product |
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☒

Description of product

| ☒ | Geographical area |
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☒

Geographical area

| ☒ | Proof of origin |
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☒

Proof of origin

| ☒ | Method of production |
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☒

Method of production

| ☒ | Link |
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☒

Link

| ☒ | Labelling |
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Labelling

| ☒ | Other: control |
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☒

Other: control

4.   Type of amendment(s)

| ☒ | Amendment to product specification of a registered PDO or PGI not to be qualified as minor in accordance with the third subparagraph of Article 53(2) of Regulation (EU) No 1151/2012. |
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☒

Amendment to product specification of a registered PDO or PGI not to be qualified as minor in accordance with the third subparagraph of Article 53(2) of Regulation (EU) No 1151/2012.

| ☐ | Amendment to product specification of registered PDO or PGI for which a Single Document (or equivalent) has not been published not to be qualified as minor in accordance with the third subparagraph of Article 53(2) of Regulation (EU) No 1151/2012. |
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☐

Amendment to product specification of registered PDO or PGI for which a Single Document (or equivalent) has not been published not to be qualified as minor in accordance with the third subparagraph of Article 53(2) of Regulation (EU) No 1151/2012.

5.   Amendment(s)

5.1.   Editorial change

The following have been removed/deleted:

| — | The subdivision into sections has been removed, as the product specification has been restructured into individually named articles. Specifically:






  — | The list of reference documents relating to Section A has been deleted. |
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The subdivision into sections has been removed, as the product specification has been restructured into individually named articles. Specifically:

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The list of reference documents relating to Section A has been deleted.

| — | Section B (Description of the product, stating the raw materials and main physical, chemical, microbiological and organoleptic characteristics) has been deleted. The information it contained has been restructured into Articles 1 (Name), 2 (Product characteristics), 3 (Production area), 5.3.b) (Characteristics of the fresh legs of pork), 5.5 (Boning), 5.6 (Slicing and packing) and 8 (Presentation and labelling). Points 3.2, 3.3, 3.5, 3.6 and 4 of the single document have been amended accordingly. |
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Section B (Description of the product, stating the raw materials and main physical, chemical, microbiological and organoleptic characteristics) has been deleted. The information it contained has been restructured into Articles 1 (Name), 2 (Product characteristics), 3 (Production area), 5.3.b) (Characteristics of the fresh legs of pork), 5.5 (Boning), 5.6 (Slicing and packing) and 8 (Presentation and labelling). Points 3.2, 3.3, 3.5, 3.6 and 4 of the single document have been amended accordingly.

| — | Section C has been deleted and the information it contained restructured into Articles 3 (Production area) 5.1 (Permitted genetic types), 5.2 (Rearing and feeding pigs), 5.3 (Slaughter and characteristics of the fresh legs of pork) and 5.4 (Production process). Points 3.3 and 4 of the single document have been restructured to reflect the articles of the new product specification without changing the actual meaning. |
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Section C has been deleted and the information it contained restructured into Articles 3 (Production area) 5.1 (Permitted genetic types), 5.2 (Rearing and feeding pigs), 5.3 (Slaughter and characteristics of the fresh legs of pork) and 5.4 (Production process). Points 3.3 and 4 of the single document have been restructured to reflect the articles of the new product specification without changing the actual meaning.

| — | Sections D and F have been deleted and the information they contained has been restructured and can now be found in Article 6 (Link with the environment). The information on the link with the environment and the proof of the product having originated in the geographical area has been made clearer and brought up to date. Changes have also been made to bring the text into line with the legislation in force on the subject, which requires an external control body to carry out checks on production. Points 5 and 5.1 of the single document have been adapted to the structure of the new product specification without changing the actual meaning. |
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Sections D and F have been deleted and the information they contained has been restructured and can now be found in Article 6 (Link with the environment). The information on the link with the environment and the proof of the product having originated in the geographical area has been made clearer and brought up to date. Changes have also been made to bring the text into line with the legislation in force on the subject, which requires an external control body to carry out checks on production. Points 5 and 5.1 of the single document have been adapted to the structure of the new product specification without changing the actual meaning.

| — | The information from Section E of the product specification has been restructured into Article 5.4 (Production process) and amended as follows: In the interests of clarity, the term used to refer to the stage of hanging the hams to dry has been changed from stagionatura [‘seasoning’ or ‘ageing’] to maturazione [‘maturing’] because stagionatura is actually the term for the entire curing period from when the ham-making process begins. Maturazione instead refers to one of the stages of curing, namely the step that takes place once the ham has left the cold room and been dried off. The word ‘lukewarm’ has been deleted from the description of the stage when the hams are washed and dried off because it was imprecise and impossible to measure. It has been replaced with the term ‘potable’, as hams must be washed with potable water from the mains. These terminological changes have also been made under point 3.4 of the single document. |
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The information from Section E of the product specification has been restructured into Article 5.4 (Production process) and amended as follows: In the interests of clarity, the term used to refer to the stage of hanging the hams to dry has been changed from stagionatura [‘seasoning’ or ‘ageing’] to maturazione [‘maturing’] because stagionatura is actually the term for the entire curing period from when the ham-making process begins. Maturazione instead refers to one of the stages of curing, namely the step that takes place once the ham has left the cold room and been dried off. The word ‘lukewarm’ has been deleted from the description of the stage when the hams are washed and dried off because it was imprecise and impossible to measure. It has been replaced with the term ‘potable’, as hams must be washed with potable water from the mains. These terminological changes have also been made under point 3.4 of the single document.

| — | The information from Section G has been restructured and can now be found under a new heading in Article 4 (Proof of origin). As the different parties involved in the production chain and operating in the production area needed to be more clearly identified in order to ensure tracking and traceability of ‘Prosciutto di Parma’, the term ‘portioners’ has been changed to ‘slicing and packing plants’. It has been made clear that slicing facilities also pack the sliced ‘Prosciutto di Parma’ since packing immediately follows slicing and both processes are carried out in the same room. This change does not affect the single document. |
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The information from Section G has been restructured and can now be found under a new heading in Article 4 (Proof of origin). As the different parties involved in the production chain and operating in the production area needed to be more clearly identified in order to ensure tracking and traceability of ‘Prosciutto di Parma’, the term ‘portioners’ has been changed to ‘slicing and packing plants’. It has been made clear that slicing facilities also pack the sliced ‘Prosciutto di Parma’ since packing immediately follows slicing and both processes are carried out in the same room. This change does not affect the single document.

| — | The information about the indelible stamp affixed onto whole bone-in and boneless ‘Prosciutto di Parma’ hams by the abattoir, previously found in Section H of the product specification, has been restructured and can now be found in Articles 5.3.b), 8.1 and 8.2. Point 3.6 of the single document has been amended accordingly. |
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The information about the indelible stamp affixed onto whole bone-in and boneless ‘Prosciutto di Parma’ hams by the abattoir, previously found in Section H of the product specification, has been restructured and can now be found in Articles 5.3.b), 8.1 and 8.2. Point 3.6 of the single document has been amended accordingly.

| — | The annexes to the previous version of the product specification (Annexes-Reference documents for Sections A/B/C/D/E/F/H) have been deleted because they referred to legislation and rules that are no longer in force. |
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The annexes to the previous version of the product specification (Annexes-Reference documents for Sections A/B/C/D/E/F/H) have been deleted because they referred to legislation and rules that are no longer in force.

| — | The Methodological preamble has been removed because it described how the previous version of the product specification was structured. |
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The Methodological preamble has been removed because it described how the previous version of the product specification was structured.

| — | The terminology has been brought into line with the applicable legislation on the subject. |
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The terminology has been brought into line with the applicable legislation on the subject.

| — | The parts referring to activities within the control body’s remit have been removed because this information can be found in the Control Plan. |
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The parts referring to activities within the control body’s remit have been removed because this information can be found in the Control Plan.

| — | References to national and European legislation that has been repealed by more recent legislation on the same subject have been removed. |
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References to national and European legislation that has been repealed by more recent legislation on the same subject have been removed.

| — | The terminology has been brought into line with the applicable legislation on the subject. |
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The terminology has been brought into line with the applicable legislation on the subject.

5.2.   Amendment not affecting a key element

Articles 2 (Product characteristics), 5 (Method of production of ‘Prosciutto di Parma’) and 8 (Presentation and labelling) now refer to the possibility of using, as well as or instead of the slap-marking of origin, abattoir stamp, seal and ‘ducal crown’ logo branded onto the hams, alternative means that also provide details of the ham’s origin and tracking and traceability information.

Points 3.2 and 3.6 of the single document have been amended accordingly.

5.3.   Amendment not affecting a key element: Product characteristics

Point (f) in Article 2 now states the chemical name of sea salt, making it clear that no other types of salt are permitted.

Point 3.2 of the single document has been amended accordingly.

5.4.   Editorial change: Product characteristics

The following changes have been made to Section B of the previous version of the product specification:

| — | The description of the ham’s rounded shape from point (a) of that Section can now be found in point (a) of Article 2, while the information from point (a) on the maximum amount of exposed muscle above the tip of the thighbone has been moved to Article 5.3.b). The information on the weight of the finished product that used to be in point (b) of the same Section can now be found in point (b) of Article 2. The details of the minimum curing time can now be found in point (c) of Article 2, while the description of the colour of the meat when the ham is cut from point (c) can now be found in point (d). The details of aroma and taste from point (d) can now be found in point (e) of Article 2. |
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The description of the ham’s rounded shape from point (a) of that Section can now be found in point (a) of Article 2, while the information from point (a) on the maximum amount of exposed muscle above the tip of the thighbone has been moved to Article 5.3.b). The information on the weight of the finished product that used to be in point (b) of the same Section can now be found in point (b) of Article 2. The details of the minimum curing time can now be found in point (c) of Article 2, while the description of the colour of the meat when the ham is cut from point (c) can now be found in point (d). The details of aroma and taste from point (d) can now be found in point (e) of Article 2.

| — | The information on the accepted ranges of values for the salt and moisture content and the proteolysis index has been amended, changing the words ‘production establishment’ to ‘curing facility’, which is the specific term for a ‘Prosciutto di Parma’ production establishment registered in the control system. |
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The information on the accepted ranges of values for the salt and moisture content and the proteolysis index has been amended, changing the words ‘production establishment’ to ‘curing facility’, which is the specific term for a ‘Prosciutto di Parma’ production establishment registered in the control system.

| — | The reference to the average values found in sampled hams has been deleted from the passage detailing the accepted ranges of values for salt and moisture content and the proteolysis index because this was generic information. In the part discussing when compliance with the accepted ranges for moisture and salt content and the proteolysis index should be checked, a more precise phrase has replaced the words ‘by the established deadline’. |
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The reference to the average values found in sampled hams has been deleted from the passage detailing the accepted ranges of values for salt and moisture content and the proteolysis index because this was generic information. In the part discussing when compliance with the accepted ranges for moisture and salt content and the proteolysis index should be checked, a more precise phrase has replaced the words ‘by the established deadline’.

Point 3.2 of the single document has also been amended to bring it into line with the new version of the product specification without making any changes to the actual content.

5.5.   Amendment affecting a key element: Product characteristics

The information on the weight of the product, minimum curing time and analytical requirements previously found in Section B of the product specification has been restructured and can now be found in Article 2 (Product characteristics). The following amendments have been made:

| — | Changes have been made to the weight information in point (b). This was necessary because pigs used to make ‘Prosciutto di Parma’ have been getting heavier, and therefore so have the carcasses, the fresh legs of pork and the hams themselves. More specifically, as it has been established that the fresh legs of pork to be used to make the hams must weigh between 11,8 kg (minimum) and 18 kg (maximum), and since there is an average weight loss of 30 % during the curing process, the final product must therefore weigh between 8,2 kg (minimum) and 12,5 kg (maximum). |
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Changes have been made to the weight information in point (b). This was necessary because pigs used to make ‘Prosciutto di Parma’ have been getting heavier, and therefore so have the carcasses, the fresh legs of pork and the hams themselves. More specifically, as it has been established that the fresh legs of pork to be used to make the hams must weigh between 11,8 kg (minimum) and 18 kg (maximum), and since there is an average weight loss of 30 % during the curing process, the final product must therefore weigh between 8,2 kg (minimum) and 12,5 kg (maximum).

| — | The minimum curing time has been increased from 12 to 14 months, as the increase in the minimum weight of the fresh legs of pork used means that it takes longer to achieve the organoleptic characteristics of ‘Prosciutto di Parma’, such as colour when cut, aroma and taste. |
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The minimum curing time has been increased from 12 to 14 months, as the increase in the minimum weight of the fresh legs of pork used means that it takes longer to achieve the organoleptic characteristics of ‘Prosciutto di Parma’, such as colour when cut, aroma and taste.

| — | Changes have been made to the accepted ranges for moisture and salt content and the proteolysis index, since the proposed increase in the minimum curing time entails a lower moisture content and higher proteolysis index than previously established. The upper limit for salt content has also been reduced based on nutritional advice from bodies including the World Health Organization recommending a reduction in sodium intake. |
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Changes have been made to the accepted ranges for moisture and salt content and the proteolysis index, since the proposed increase in the minimum curing time entails a lower moisture content and higher proteolysis index than previously established. The upper limit for salt content has also been reduced based on nutritional advice from bodies including the World Health Organization recommending a reduction in sodium intake.

The details of finished product weight, minimum curing time and the accepted ranges for analytical values have also been amended in point 3.2 of the single document.

5.6.   Amendment affecting a key element: Production area

The information provided in Section C on the area of origin of the raw material has been amended and given a new title, taking into account Article 7 of Regulation (EU) No 1151/2012. The single document is not affected by this amendment.

Friuli-Venezia Giulia has also been added to the list of regions because the pigs reared there have similar genetics to pigs from the rest of the ‘Prosciutto di Parma’ production area, and they are reared similarly in terms of both feeding and other husbandry methods. The carcasses and legs of pork obtained after slaughtering pigs reared in that region have the same characteristics found in the other regions already forming part of the ‘Prosciutto di Parma’ production area.

Points 4 and 5 of the single document have therefore been amended to include the region of Friuli-Venezia Giulia in the production area.

5.7.   Editorial change: Method of production of ‘Prosciutto di Parma’ – Permitted genetic types

The information previously found in Section C has been restructured into Articles 5.1 (Permitted genetic types), 5.2 (Rearing and feeding pigs), and 5.3.a) (Slaughter).

More specifically, the following changes have been made:

| — | To facilitate more thorough control over the production chain, the text now refers to the ‘list of permitted genetic types’ which is published and kept up to date by the Ministry of Agricultural, Food and Forestry Policy. |
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To facilitate more thorough control over the production chain, the text now refers to the ‘list of permitted genetic types’ which is published and kept up to date by the Ministry of Agricultural, Food and Forestry Policy.

| — | The term ‘H – Heavy’ has been added to clarify the concept of a ‘heavy pig’. The text still refers to the carcass conformation classes in the middle of the scale established by EU legislation (‘U’, ‘R’ and ‘O’) as ‘Prosciutto di Parma’ can only be made from fresh legs of pork taken from carcasses from one of those classes. The importance of genetic type for obtaining heavy carcasses that are suitable for making ‘Prosciutto di Parma’ is now clearly stated, as genetics are a key characteristic for ‘Prosciutto di Parma’ production. |
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The term ‘H – Heavy’ has been added to clarify the concept of a ‘heavy pig’. The text still refers to the carcass conformation classes in the middle of the scale established by EU legislation (‘U’, ‘R’ and ‘O’) as ‘Prosciutto di Parma’ can only be made from fresh legs of pork taken from carcasses from one of those classes. The importance of genetic type for obtaining heavy carcasses that are suitable for making ‘Prosciutto di Parma’ is now clearly stated, as genetics are a key characteristic for ‘Prosciutto di Parma’ production.

Point 3.3 of the single document has therefore been amended to bring it into line with the new version of the product specification without making any changes to the actual content.

5.8.   Amendment affecting a key element: Method of production of ‘Prosciutto di Parma’ – Permitted genetic types

The following changes have been made to Section C of the previous version of the product specification:

| — | The information on the permitted genetic types has been revised from a technical perspective, clarifying all the possible crossbreeding combinations that are permitted. In addition, the generic reference to ‘animals’ has been replaced by ‘boars’, denoting male pigs, and ‘sows’, for females. It has been decided that a prior conformity check is necessary to allow the identification of genetic types suitable for making ‘Prosciutto di Parma’, for the benefit of the entire sector. A table showing the permitted genetic combinations has been introduced to make it even clearer which crossbreeds are permitted. |
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The information on the permitted genetic types has been revised from a technical perspective, clarifying all the possible crossbreeding combinations that are permitted. In addition, the generic reference to ‘animals’ has been replaced by ‘boars’, denoting male pigs, and ‘sows’, for females. It has been decided that a prior conformity check is necessary to allow the identification of genetic types suitable for making ‘Prosciutto di Parma’, for the benefit of the entire sector. A table showing the permitted genetic combinations has been introduced to make it even clearer which crossbreeds are permitted.

Point 3.3 of the single document has therefore been amended to include a reference to the permitted genetic combinations.

5.9.   Editorial change: Method of production of ‘Prosciutto di Parma’ – Rearing and feeding pigs

The following changes have been made to Section C:

| — | The sentence on pig husbandry practices has been revised to include an explicit reference to animal welfare. The text now also specifies that piglets must be slap-marked with origin information when they are still in the farrowing room being nursed by the sow, providing an additional guarantee for the tracking and traceability of ‘Prosciutto di Parma’. |
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The sentence on pig husbandry practices has been revised to include an explicit reference to animal welfare. The text now also specifies that piglets must be slap-marked with origin information when they are still in the farrowing room being nursed by the sow, providing an additional guarantee for the tracking and traceability of ‘Prosciutto di Parma’.

| — | The reference to ‘feedstuffs permitted up to a live weight of 80 kilograms’ has been deleted because a single table of permitted feed materials has been inserted instead. |
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The reference to ‘feedstuffs permitted up to a live weight of 80 kilograms’ has been deleted because a single table of permitted feed materials has been inserted instead.

| — | A definition of the term ‘distillers’ dried grains and solubles’ has been added as note (2) to the unified table of feed materials permitted for feeding pigs in Article 5.2. |
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A definition of the term ‘distillers’ dried grains and solubles’ has been added as note (2) to the unified table of feed materials permitted for feeding pigs in Article 5.2.

| — | The description of the finisher stage now refers to the minimum slaughter age of nine months, which was previously found in Section C. |
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The description of the finisher stage now refers to the minimum slaughter age of nine months, which was previously found in Section C.

Point 3.3 of the single document has therefore been amended to bring it into line with the new version of the product specification without making any changes to the actual content.

5.10.   Amendment affecting a key element: Method of production of ‘Prosciutto di Parma’ – Rearing and feeding pigs

Some changes have been made to the information from Section C of the previous version of the product specification on the stages of pig-rearing, adding more objective criteria in the interests of greater control and to allow the approach to be tailored to the different stages. Age and weight criteria have been included for the weaner and grower stages in order to make their duration clearer. For the finisher stage, the reference to live weight has been deleted, as under the new text a pig’s suitability for making the product is no longer based on the average live weight of a batch but rather on individual carcass weight.

More specifically, the following changes have been made in Article 5.2:

| — | The definition of the suckling piglet stage now includes the words ‘at least’, making it clear that piglets can be weaned once 28 days have passed. The possibility of early weaning at 21 days, established in Council Directive 2008/120/EC and transposed into Italian law in Part II of Annex I to Legislative Decree No 122/2011, has also been added. The text also now refers to the piglets being either nursed by the sow or fed milk artificially, to the possibility of feeding them certain permitted feed materials, and to the use of minerals, vitamin supplements and additives. |
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The definition of the suckling piglet stage now includes the words ‘at least’, making it clear that piglets can be weaned once 28 days have passed. The possibility of early weaning at 21 days, established in Council Directive 2008/120/EC and transposed into Italian law in Part II of Annex I to Legislative Decree No 122/2011, has also been added. The text also now refers to the piglets being either nursed by the sow or fed milk artificially, to the possibility of feeding them certain permitted feed materials, and to the use of minerals, vitamin supplements and additives.

| — | The information on the weaner stage has been revised to reflect modern production circumstances, and age and weight criteria have been included in order both to clarify the duration of this stage and as a twofold element of control. The text also now refers to the possibility of feeding the pigs certain permitted feed materials, and to the use of minerals, vitamin supplements and additives. |
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The information on the weaner stage has been revised to reflect modern production circumstances, and age and weight criteria have been included in order both to clarify the duration of this stage and as a twofold element of control. The text also now refers to the possibility of feeding the pigs certain permitted feed materials, and to the use of minerals, vitamin supplements and additives.

| — | The weight that pigs have to grow to at the grower stage has been changed to reflect current husbandry practice. Just like for the weaner stage, an age limit has also been introduced as a second element of control. |
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The weight that pigs have to grow to at the grower stage has been changed to reflect current husbandry practice. Just like for the weaner stage, an age limit has also been introduced as a second element of control.

| — | In Article 5.2, to facilitate comprehension, the two tables (‘Permitted feedstuffs up to a live weight of 80 kg’ and ‘Permitted feedstuffs for finishers’) have been merged into a single table detailing the feed materials suitable for both growers and finishers. |
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In Article 5.2, to facilitate comprehension, the two tables (‘Permitted feedstuffs up to a live weight of 80 kg’ and ‘Permitted feedstuffs for finishers’) have been merged into a single table detailing the feed materials suitable for both growers and finishers.

| — | While the raw materials fed to pigs should come from the geographical area in which they are reared, some years it might not be technically practicable to source 100 % of those raw materials locally for climate-related and commercial reasons. In that case, pursuant to Article 1 of Commission Delegated Regulation (EU) No 664/2014, the quality of ‘Prosciutto di Parma’ and its link with the local area are always guaranteed by ensuring that at least 50 % of the pigs’ dry matter intake on an annual basis comes from the pig-rearing area (Emilia-Romagna, Veneto, Friuli-Venezia Giulia, Lombardy, Piedmont, Molise, Umbria, Tuscany, Marche, Abruzzo and Lazio). |
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While the raw materials fed to pigs should come from the geographical area in which they are reared, some years it might not be technically practicable to source 100 % of those raw materials locally for climate-related and commercial reasons. In that case, pursuant to Article 1 of Commission Delegated Regulation (EU) No 664/2014, the quality of ‘Prosciutto di Parma’ and its link with the local area are always guaranteed by ensuring that at least 50 % of the pigs’ dry matter intake on an annual basis comes from the pig-rearing area (Emilia-Romagna, Veneto, Friuli-Venezia Giulia, Lombardy, Piedmont, Molise, Umbria, Tuscany, Marche, Abruzzo and Lazio).

| — | Some raw materials have been added to the list – with adjustments to the percentages of dry matter where necessary – because they come from the area of origin of the pigs. For example, the percentages of some raw materials have been increased because they have always been staple foods in the pigs’ traditional diet and are commonly grown – often by pig farmers themselves for their own use – in the pig-rearing area. Administering those materials does not alter the qualities of ‘Prosciutto di Parma’, and indeed strengthens the link with the ‘typical area’. |
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Some raw materials have been added to the list – with adjustments to the percentages of dry matter where necessary – because they come from the area of origin of the pigs. For example, the percentages of some raw materials have been increased because they have always been staple foods in the pigs’ traditional diet and are commonly grown – often by pig farmers themselves for their own use – in the pig-rearing area. Administering those materials does not alter the qualities of ‘Prosciutto di Parma’, and indeed strengthens the link with the ‘typical area’.

| — | In order to reinforce the link with the area of origin of the pigs, some raw materials have been removed from the list because they do not come that area. |
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In order to reinforce the link with the area of origin of the pigs, some raw materials have been removed from the list because they do not come that area.

| — | Some raw materials that do not come from the area of origin of the pigs are on the list because it is technically impossible to ensure that all raw materials are sourced from that area as it does not have the capacity to supply raw materials in the required quantities. |
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Some raw materials that do not come from the area of origin of the pigs are on the list because it is technically impossible to ensure that all raw materials are sourced from that area as it does not have the capacity to supply raw materials in the required quantities.

| — | In these amendments to the list of raw materials, account was always taken of the availability of feed raw materials in the 11 regions from which the pigs are sourced, as well as of all the results of scientific research on the subject of feed. |
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In these amendments to the list of raw materials, account was always taken of the availability of feed raw materials in the 11 regions from which the pigs are sourced, as well as of all the results of scientific research on the subject of feed.

| — | The following specific changes have also been made:






  — | The percentage of maize gluten feed and/or corn gluten feed has been increased, and the Italian term used for ‘maize gluten feed’ has changed from semola glutinata di mais to farina glutinata di granturco, in line with the terminology used in point 1.2.9 of Commission Regulation (EU) 2017/1017. The permitted amount of this feed material has been increased from 5 % of dry matter to 10 % because it is a good source of protein which is useful in the diet (crude protein) and easy to digest. |
| --- | --- | --- |

—

The following specific changes have also been made:

—

The percentage of maize gluten feed and/or corn gluten feed has been increased, and the Italian term used for ‘maize gluten feed’ has changed from semola glutinata di mais to farina glutinata di granturco, in line with the terminology used in point 1.2.9 of Commission Regulation (EU) 2017/1017. The permitted amount of this feed material has been increased from 5 % of dry matter to 10 % because it is a good source of protein which is useful in the diet (crude protein) and easy to digest.

| — | The Italian term for ‘maize’ has been changed from mais to granturco (point 1.2.1 of Commission Regulation (EU) 2017/1017) and the permitted amount has been increased from 55 % to 65 % in order to ensure the level of fat coverage required by the product specification. The quality of fat coverage has been further protected by the insertion of an additional requirement – maximum 5 % fat in the diet on a dry-matter basis – in the explanatory notes underneath the table. |
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—

The Italian term for ‘maize’ has been changed from mais to granturco (point 1.2.1 of Commission Regulation (EU) 2017/1017) and the permitted amount has been increased from 55 % to 65 % in order to ensure the level of fat coverage required by the product specification. The quality of fat coverage has been further protected by the insertion of an additional requirement – maximum 5 % fat in the diet on a dry-matter basis – in the explanatory notes underneath the table.

| — | The permitted percentage of sorghum in the pigs’ diet has been increased from 40 % to 55 % of dry matter to ensure the level of fat coverage required by the product specification. |
| --- | --- |

—

The permitted percentage of sorghum in the pigs’ diet has been increased from 40 % to 55 % of dry matter to ensure the level of fat coverage required by the product specification.

| — | The permitted percentage of barley has been increased from 40 % to 55 % of dry matter to ensure the level of fat coverage required by the product specification. |
| --- | --- |

—

The permitted percentage of barley has been increased from 40 % to 55 % of dry matter to ensure the level of fat coverage required by the product specification.

| — | The permitted percentage of wheat has been increased from 25 % to 55 % of dry matter to ensure the level of fat coverage required by the product specification. |
| --- | --- |

—

The permitted percentage of wheat has been increased from 25 % to 55 % of dry matter to ensure the level of fat coverage required by the product specification.

| — | The permitted percentage of triticale has been increased from 25 % to 55 % of dry matter to ensure the level of fat coverage required by the product specification. |
| --- | --- |

—

The permitted percentage of triticale has been increased from 25 % to 55 % of dry matter to ensure the level of fat coverage required by the product specification.

| — | Maize silage and distillers’ dried grains and solubles have been added to the list: these ingredients can now also be used to feed finishers, as they are excellent feed materials which ensure the level of fat coverage required by the product specification and because, as they are so rich in fibre, they are easier for adult pigs to digest than younger ones. |
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Maize silage and distillers’ dried grains and solubles have been added to the list: these ingredients can now also be used to feed finishers, as they are excellent feed materials which ensure the level of fat coverage required by the product specification and because, as they are so rich in fibre, they are easier for adult pigs to digest than younger ones.

| — | Whole ear maize meal has been added to the list of feed materials because it is very rich in fibre and is used as an alternative to bran as a fibre source. |
| --- | --- |

—

Whole ear maize meal has been added to the list of feed materials because it is very rich in fibre and is used as an alternative to bran as a fibre source.

| — | The percentage of maize grain meal and/or corn cob meal has not changed, but the Italian term for ‘corn cob meal’ has been changed from pannocchia to pannocchia di granturco to be more precise, because pannocchia on its own could also refer to meal made from other cereals. |
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—

The percentage of maize grain meal and/or corn cob meal has not changed, but the Italian term for ‘corn cob meal’ has been changed from pannocchia to pannocchia di granturco to be more precise, because pannocchia on its own could also refer to meal made from other cereals.

| — | ‘Oats’ has been deleted from the list because it is covered by the ‘minor cereals’ category, for which the percentage has not changed. |
| --- | --- |

—

‘Oats’ has been deleted from the list because it is covered by the ‘minor cereals’ category, for which the percentage has not changed.

| — | While the permitted percentage for the ‘linseed expeller, linseed expeller feed, linseed meal, linseed meal feed’ entry has remained unchanged, the Italian term used for ‘expeller’ has changed from the English word ‘expeller’ to the Italian translation panello to match the terminology used in point 2.8.2 of Commission Regulation (EU) 2017/1017. Linseed expeller feed (point 2.8.4 of Commission Regulation (EU) 2017/1017), linseed meal (point 2.8.3) and linseed meal feed (point 2.8.5) have been added because they are feed materials covered by the Regulation that are similar to linseed expeller. |
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—

While the permitted percentage for the ‘linseed expeller, linseed expeller feed, linseed meal, linseed meal feed’ entry has remained unchanged, the Italian term used for ‘expeller’ has changed from the English word ‘expeller’ to the Italian translation panello to match the terminology used in point 2.8.2 of Commission Regulation (EU) 2017/1017. Linseed expeller feed (point 2.8.4 of Commission Regulation (EU) 2017/1017), linseed meal (point 2.8.3) and linseed meal feed (point 2.8.5) have been added because they are feed materials covered by the Regulation that are similar to linseed expeller.

| — | The permitted percentage of dehydrated beet pulp has been increased from 4 % to 10 % of dry matter because it is an excellent feedstuff with a high fibre content that is, moreover, easily digestible in the large intestine, making it suitable for adult pigs. |
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The permitted percentage of dehydrated beet pulp has been increased from 4 % to 10 % of dry matter because it is an excellent feedstuff with a high fibre content that is, moreover, easily digestible in the large intestine, making it suitable for adult pigs.

| — | The terms used in the entry ‘fruit pulp and tomato pulp (tomato pomace) as premix carriers’ have been brought into line with the terminology used in Commission Regulation (EU) 2017/1017 (points 5.22.2 and 5.35.1). The percentage of this feed material remains unchanged. |
| --- | --- |

—

The terms used in the entry ‘fruit pulp and tomato pulp (tomato pomace) as premix carriers’ have been brought into line with the terminology used in Commission Regulation (EU) 2017/1017 (points 5.22.2 and 5.35.1). The percentage of this feed material remains unchanged.

| — | The entry ‘distillers’ dried grains and solubles’ has been brought into line with the terminology used in Commission Regulation (EU) 2017/1017 (point 1.12.9). The percentage of this feed material remains unchanged. It is also now permitted for use in finishers’ diets, as it is rich in vitamin B and, in the permitted quantities, helps to ensure the fat coverage level required by the product specification. |
| --- | --- |

—

The entry ‘distillers’ dried grains and solubles’ has been brought into line with the terminology used in Commission Regulation (EU) 2017/1017 (point 1.12.9). The percentage of this feed material remains unchanged. It is also now permitted for use in finishers’ diets, as it is rich in vitamin B and, in the permitted quantities, helps to ensure the fat coverage level required by the product specification.

| — | The percentages of the raw materials that grow in the production area – namely lucerne (high temperature dried), peas and other legume seeds – have been increased. |
| --- | --- |

—

The percentages of the raw materials that grow in the production area – namely lucerne (high temperature dried), peas and other legume seeds – have been increased.

| — | The entry for lucerne is now ‘lucerne, high temperature dried’, to reflect the terminology used in point 6.10.3 of Commission Regulation (EU) 2017/1017. Moreover, as lucerne grows in the production area, the permitted percentage has been increased from 2 % to 4 % of dry matter. |
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The entry for lucerne is now ‘lucerne, high temperature dried’, to reflect the terminology used in point 6.10.3 of Commission Regulation (EU) 2017/1017. Moreover, as lucerne grows in the production area, the permitted percentage has been increased from 2 % to 4 % of dry matter.

| — | For products obtained during extraction of soya beans, the explanatory notes to the table of permitted feed materials in Article 5.2 (Rearing and feeding pigs) now include a new rule capping the amount of crude fat obtained from these products at 2,5 % of the total. This is because the crude fat content of a feed material is key to ensuring the fat coverage required by the product specification. These products were previously covered by a single entry – ‘soya (bean) meal’ – in Commission Regulation (EU) No 575/2011 and then split into two – ‘soya meal’ and ‘soya (bean) meal feed’ – in Commission Regulation (EU) No 68/2013, as amended by Commission Regulation (EU) 2017/1017. Commission Regulation (EU) 1017/2017 lists many different products obtained during the extraction of soya beans and it is not feasible to list them all in the feed table. They are also liable to change in the event of updates/amendments to Commission Regulation (EU) 1017/2017. |
| --- | --- |

—

For products obtained during extraction of soya beans, the explanatory notes to the table of permitted feed materials in Article 5.2 (Rearing and feeding pigs) now include a new rule capping the amount of crude fat obtained from these products at 2,5 % of the total. This is because the crude fat content of a feed material is key to ensuring the fat coverage required by the product specification. These products were previously covered by a single entry – ‘soya (bean) meal’ – in Commission Regulation (EU) No 575/2011 and then split into two – ‘soya meal’ and ‘soya (bean) meal feed’ – in Commission Regulation (EU) No 68/2013, as amended by Commission Regulation (EU) 2017/1017. Commission Regulation (EU) 1017/2017 lists many different products obtained during the extraction of soya beans and it is not feasible to list them all in the feed table. They are also liable to change in the event of updates/amendments to Commission Regulation (EU) 1017/2017.

| — | For products obtained during extraction of sunflower seeds, the explanatory notes to the table of permitted feed materials in Article 5.2 (Rearing and feeding pigs) now include a new rule capping the amount of crude fat obtained from these products at 2,5 % of the total. This is because the crude fat content of a feed material is key to ensuring the fat coverage required by the product specification. These products were previously covered by a single entry – ‘sunflower seed meal’ – in Commission Regulation (EU) No 575/2011 and then split into two – ‘sunflower seed meal’ and ‘sunflower seed meal feed’ – in Commission Regulation (EU) No 68/2013, as amended by Commission Regulation (EU) 1017/2017. Commission Regulation (EU) 1017/2017 lists many different products obtained during the extraction of sunflower seeds. It is not feasible to list them all in the feed table and they are liable to change in the event of updates/amendments to Commission Regulation (EU) 1017/2017. |
| --- | --- |

—

For products obtained during extraction of sunflower seeds, the explanatory notes to the table of permitted feed materials in Article 5.2 (Rearing and feeding pigs) now include a new rule capping the amount of crude fat obtained from these products at 2,5 % of the total. This is because the crude fat content of a feed material is key to ensuring the fat coverage required by the product specification. These products were previously covered by a single entry – ‘sunflower seed meal’ – in Commission Regulation (EU) No 575/2011 and then split into two – ‘sunflower seed meal’ and ‘sunflower seed meal feed’ – in Commission Regulation (EU) No 68/2013, as amended by Commission Regulation (EU) 1017/2017. Commission Regulation (EU) 1017/2017 lists many different products obtained during the extraction of sunflower seeds. It is not feasible to list them all in the feed table and they are liable to change in the event of updates/amendments to Commission Regulation (EU) 1017/2017.

| — | A new entry has been added: products obtained during extraction of rapeseeds. The inclusion of rapeseed reflects the fact that genetic improvement has enabled the selection of new varieties that are free of glucosinolates and erucic acid (antinutritional factors). The entry has been worded to match the structure used for soya and sunflower products. These products were previously covered by a single entry – ‘rape seed meal’ – in Commission Regulation (EU) No 575/2011 and then split into two – ‘rape seed meal’ and ‘rape seed meal feed’ – in Commission Regulation (EU) No 68/2013, as amended by Commission Regulation (EU) 1017/2017. Commission Regulation (EU) 1017/2017 lists many different products obtained during the extraction of rapeseeds. It is not feasible to list all the feed materials and they are liable to change in the event of updates to Commission Regulation (EU) 1017/2017. Because the crude fat content of a feed material is key to ensuring the fat coverage required by the product specification, the explanatory notes to the table of permitted feed materials in Article 5.2 (Rearing and feeding pigs) now include a new rule capping the amount of crude fat obtained from these products at 2,5 % of the total. |
| --- | --- |

—

A new entry has been added: products obtained during extraction of rapeseeds. The inclusion of rapeseed reflects the fact that genetic improvement has enabled the selection of new varieties that are free of glucosinolates and erucic acid (antinutritional factors). The entry has been worded to match the structure used for soya and sunflower products. These products were previously covered by a single entry – ‘rape seed meal’ – in Commission Regulation (EU) No 575/2011 and then split into two – ‘rape seed meal’ and ‘rape seed meal feed’ – in Commission Regulation (EU) No 68/2013, as amended by Commission Regulation (EU) 1017/2017. Commission Regulation (EU) 1017/2017 lists many different products obtained during the extraction of rapeseeds. It is not feasible to list all the feed materials and they are liable to change in the event of updates to Commission Regulation (EU) 1017/2017. Because the crude fat content of a feed material is key to ensuring the fat coverage required by the product specification, the explanatory notes to the table of permitted feed materials in Article 5.2 (Rearing and feeding pigs) now include a new rule capping the amount of crude fat obtained from these products at 2,5 % of the total.

| — | The entry for ‘maize germ meal’ has been brought into line with the terminology used in point 1.2.12 of Commission Regulation (EU) 2017/1017. |
| --- | --- |

—

The entry for ‘maize germ meal’ has been brought into line with the terminology used in point 1.2.12 of Commission Regulation (EU) 2017/1017.

| — | The ‘peas and/or other legume seeds’ category has been split into two entries – ‘peas’ and ‘other legume seeds’ – and the amount increased to 25 % and 10 %, respectively, of dry matter. The pea is a legume that ensures the fat coverage required by the product specification, even when making up 25 % of dry matter and, unlike other legumes such as horse beans and vetch, contains a low concentration of antinutritional factors. |
| --- | --- |

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The ‘peas and/or other legume seeds’ category has been split into two entries – ‘peas’ and ‘other legume seeds’ – and the amount increased to 25 % and 10 %, respectively, of dry matter. The pea is a legume that ensures the fat coverage required by the product specification, even when making up 25 % of dry matter and, unlike other legumes such as horse beans and vetch, contains a low concentration of antinutritional factors.

| — | The entry for yeasts has been brought into line with the terminology used in point 12.1.5 of Commission Regulation (EU) 2017/1017. |
| --- | --- |

—

The entry for yeasts has been brought into line with the terminology used in point 12.1.5 of Commission Regulation (EU) 2017/1017.

| — | Lipids with a melting point above 36 °C can now be fed to both growers and finishers because the new 5 % cap on fat in the dry matter of the diet and 2 % limit on linoleic acid ensure that, if lard is fed to finishers, the resulting fat coverage meets the requirements of the product specification. |
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Lipids with a melting point above 36 °C can now be fed to both growers and finishers because the new 5 % cap on fat in the dry matter of the diet and 2 % limit on linoleic acid ensure that, if lard is fed to finishers, the resulting fat coverage meets the requirements of the product specification.

| — | The entry for soya bean meal has been changed to ‘roasted whole soya beans and/or soya expeller’. Soya is a source of the energy that is essential for meeting growers’ energy needs. |
| --- | --- |

—

The entry for soya bean meal has been changed to ‘roasted whole soya beans and/or soya expeller’. Soya is a source of the energy that is essential for meeting growers’ energy needs.

| — | Some individual feed materials have been deleted: deseeded carob pods, manioc (cassava), dried potato, copra meal and sesame oil meal, because they cannot be found in the production area; ensiled pressed beet pulp, because it is barely even available on the market and used mainly to feed dairy cows; and protein lysates, because developments in feed material availability on the market have led to a drop in their use, and bearing in mind that the permitted percentage of protein lysates (up to 1 % of the dry matter of the ration) meant they were almost insignificant to the pigs’ diets. |
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Some individual feed materials have been deleted: deseeded carob pods, manioc (cassava), dried potato, copra meal and sesame oil meal, because they cannot be found in the production area; ensiled pressed beet pulp, because it is barely even available on the market and used mainly to feed dairy cows; and protein lysates, because developments in feed material availability on the market have led to a drop in their use, and bearing in mind that the permitted percentage of protein lysates (up to 1 % of the dry matter of the ration) meant they were almost insignificant to the pigs’ diets.

| — | In Article 5.2, a new note (4) has been added under the unified table of feed materials that can be fed to pigs. Because certain feed materials have varying levels of crude fat, the note specifies that the maximum crude fat contribution from those materials cannot exceed 2,5 % of dry matter in order to ensure the level of fat coverage required by the product specification. |
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In Article 5.2, a new note (4) has been added under the unified table of feed materials that can be fed to pigs. Because certain feed materials have varying levels of crude fat, the note specifies that the maximum crude fat contribution from those materials cannot exceed 2,5 % of dry matter in order to ensure the level of fat coverage required by the product specification.

| — | In addition to the 2 % cap on linoleic acid, the product specification now limits crude fat at 5 % of the dry matter intake, in order to ensure the level of fat coverage required by the product specification. These two criteria are essential because there have been a number of changes that could have a negative impact on the quality of the pig’s fat coverage: among other things, the percentage of maize has been increased, lipids with a melting point above 36 °C are now also permitted at the finisher stage, and the permitted amounts of certain feed materials that are sources of fat have been increased. |
| --- | --- |

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In addition to the 2 % cap on linoleic acid, the product specification now limits crude fat at 5 % of the dry matter intake, in order to ensure the level of fat coverage required by the product specification. These two criteria are essential because there have been a number of changes that could have a negative impact on the quality of the pig’s fat coverage: among other things, the percentage of maize has been increased, lipids with a melting point above 36 °C are now also permitted at the finisher stage, and the permitted amounts of certain feed materials that are sources of fat have been increased.

| — | The possibility of using minerals and additives/vitamins has been added. |
| --- | --- |

—

The possibility of using minerals and additives/vitamins has been added.

| — | Finisher stage:






  — | The definition of this stage has been amended to bring it into line with the new approach of using carcass weight. |
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—

Finisher stage:

—

The definition of this stage has been amended to bring it into line with the new approach of using carcass weight.

| — | The reference to the weight to be reached by the pig at this stage has been deleted, as the average live weight of a batch of pigs is no longer a criterion, having been replaced by individual carcass weight, a method that is more transparent, accurate and targeted and generally better. |
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—

The reference to the weight to be reached by the pig at this stage has been deleted, as the average live weight of a batch of pigs is no longer a criterion, having been replaced by individual carcass weight, a method that is more transparent, accurate and targeted and generally better.

Point 3.3 of the single document has been amended accordingly, giving a brief summary of the permitted feed materials because it would not be possible to reflect all thirty amendments to critical elements in the product specification.

5.11.   Amendment not affecting a key element: Method of production of ‘Prosciutto di Parma’ – Rearing and feeding pigs

The information previously found in Section C has been restructured into Articles 5.2 (Rearing and feeding pigs), and amended as follows:

| — | Stockmen are now free to decide how to administer feed because this choice has no impact on ‘Prosciutto di Parma’. |
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—

Stockmen are now free to decide how to administer feed because this choice has no impact on ‘Prosciutto di Parma’.

| — | A reference to feed being administered dry – a valid option for feeding pigs – has been added alongside the more traditional liquid option, leaving stockmen free to decide which method to use. |
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A reference to feed being administered dry – a valid option for feeding pigs – has been added alongside the more traditional liquid option, leaving stockmen free to decide which method to use.

| — | A provision has been added with a description of the technical and visual characteristics of the slap-marking of origin, an image of a slap-marking, and a table showing which letter to use in that marking to represent the month of farrowing. |
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—

A provision has been added with a description of the technical and visual characteristics of the slap-marking of origin, an image of a slap-marking, and a table showing which letter to use in that marking to represent the month of farrowing.

Point 3.3 of the single document has been amended accordingly, giving a brief summary of the how feed is administered because it would not be possible to reflect all thirty amendments to critical elements in the product specification.

5.12.   Amendment not affecting a key element: Slaughter and characteristics of the fresh legs of pork – Slaughter

The reference to fasting having a duration of ‘15 hours’ (Section E of the previous version of the product specification) has been deleted, as there is no clear rule in the legislation on the minimum number of hours of fasting which pigs have to undergo before being slaughtered.

The rules from Section C on the age by which the stockman has to mark both the piglet’s hind legs with the slap-marking of origin have been restructured and can now be found in Article 5.3.a (Slaughter). This age has also been reduced from 30 days to at least 28 days – notwithstanding the possibility of weaning piglets early at 21 days where the conditions laid down in current EU legislation are met – in order to further facilitate tracking and traceability of ‘Prosciutto di Parma’.

This amendment has no effect on the single document.

5.13.   Editorial change: Slaughter and characteristics of the fresh legs of pork – Slaughter

The rules on slaughter from Section C have been restructured into Article 5.3.a) (Slaughter) and amended as follows: The term ‘stamp’ has been changed to ‘slap-marking of origin’, as it is more precise and allows the party responsible for slap-marking piglets to be identified more clearly, and the text now specifies that piglets must be slap-marked with origin information when they are still in the farrowing room being nursed by the sow. The information previously found in Section B has been restructured into Article 5.3.b) (Characteristics of the fresh legs of pork), and amended as follows:

| — | The reference to a ‘weight between 7 and 9 kilograms’ has been deleted, as the product is no longer categorised into ‘small’ hams of 7 kg and ‘large’ hams of 9 kg. |
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The reference to a ‘weight between 7 and 9 kilograms’ has been deleted, as the product is no longer categorised into ‘small’ hams of 7 kg and ‘large’ hams of 9 kg.

| — | The reference to ‘short trimming’ (referring to the limit on the amount of exposed muscle above the tip of the thighbone) has been moved from the characteristics of the finished product to the characteristics of the fresh leg of pork, as the fresh legs are delivered from the abattoir to the curing facility ready for salting. |
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The reference to ‘short trimming’ (referring to the limit on the amount of exposed muscle above the tip of the thighbone) has been moved from the characteristics of the finished product to the characteristics of the fresh leg of pork, as the fresh legs are delivered from the abattoir to the curing facility ready for salting.

Point 3.2 of the single document has therefore been amended to bring it into line with the new version of the product specification without making any changes to the actual content.

5.14.   Amendment affecting a key element: Slaughter and characteristics of the fresh legs of pork – Characteristics of the fresh legs of pork

The information previously found in Section B has been restructured into Article 5.3.b) (Characteristics of the fresh legs of pork), and amended as follows:

| — | A maximum weight limit has been introduced for fresh legs of pork, in line with the maximum weight of pig carcasses considered suitable for making ‘Prosciutto di Parma’. |
| --- | --- |

—

A maximum weight limit has been introduced for fresh legs of pork, in line with the maximum weight of pig carcasses considered suitable for making ‘Prosciutto di Parma’.

| — | The minimum limit on the weight of fresh legs of pork has been amended to ensure that the raw material is suitable for being cured for a long time – curing time having been increased by way of this amendment – and to ensure that the resulting ‘Prosciutto di Parma’ meets the requirements in terms of the colour when cut, aroma and taste. The minimum and maximum weight limits for fresh legs of pork have been amended in line with the increase in the weight of the pigs. |
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—

The minimum limit on the weight of fresh legs of pork has been amended to ensure that the raw material is suitable for being cured for a long time – curing time having been increased by way of this amendment – and to ensure that the resulting ‘Prosciutto di Parma’ meets the requirements in terms of the colour when cut, aroma and taste. The minimum and maximum weight limits for fresh legs of pork have been amended in line with the increase in the weight of the pigs.

| — | The rules on the thickness of the fat covering on fresh legs of pork have been changed to reflect the increase in the weight of the pigs and the fresh legs themselves. The presence of good surface fat thickness is an indication of the quality of the leg of pork and is essential to allow the leg to withstand the long curing times of ‘Prosciutto di Parma’ and ensure the distinctive characteristics of the PDO hams. |
| --- | --- |

—

The rules on the thickness of the fat covering on fresh legs of pork have been changed to reflect the increase in the weight of the pigs and the fresh legs themselves. The presence of good surface fat thickness is an indication of the quality of the leg of pork and is essential to allow the leg to withstand the long curing times of ‘Prosciutto di Parma’ and ensure the distinctive characteristics of the PDO hams.

| — | The limit on the amount of muscle exposed above the tip of the thighbone has increased to 9 cm in line with the increase in weight of fresh legs. |
| --- | --- |

—

The limit on the amount of muscle exposed above the tip of the thighbone has increased to 9 cm in line with the increase in weight of fresh legs.

Point 3.3 of the single document has therefore been amended to reflect this information about the weight of fresh legs, the thickness of the fat coverage and the limit on the amount of muscle exposed above the tip of the thighbone.

5.15.   Amendment not affecting a key element: Slaughter and characteristics of the fresh legs of pork – Characteristics of the fresh legs of pork

Section H has been restructured into Article 5.3.b) (Characteristics of the fresh legs of pork), which now also includes details the of the technical and visual characteristics of the indelible stamp affixed by the abattoir, specifies its size and includes an illustration and details of this stamp, so as to place greater emphasis on this element of tracking and traceability during the slaughter phase.

This amendment has no effect on the single document.

5.16.   
  Amendment not affecting a key element: Production process

The details of the production method previously found in Section E of the product specification have been restructured into Article 5.4 (Production process) and amended as follows:

| — | In the details of stage (a), when the legs or pork are set aside, chilled and trimmed:






  — | Setting aside, chilling and trimming have been grouped together into one stage as this is a more logical way of presenting the production process: these three stages are in fact carried out directly at the abattoir and/or meat-cutting facility. |
| --- | --- | --- |

—

In the details of stage (a), when the legs or pork are set aside, chilled and trimmed:

—

Setting aside, chilling and trimming have been grouped together into one stage as this is a more logical way of presenting the production process: these three stages are in fact carried out directly at the abattoir and/or meat-cutting facility.

| — | The reference to pigs having a body temperature of 40 °C has been deleted because it lacked any scientific basis. The text now refers to ‘body temperature’ instead. |
| --- | --- |

—

The reference to pigs having a body temperature of 40 °C has been deleted because it lacked any scientific basis. The text now refers to ‘body temperature’ instead.

| — | The references to weight loss and to the percentage weight loss of the fresh leg has been deleted as this can vary depending on how the leg is chilled in the first case and trimmed in the second. |
| --- | --- |

—

The references to weight loss and to the percentage weight loss of the fresh leg has been deleted as this can vary depending on how the leg is chilled in the first case and trimmed in the second.

| — | In the details of stage (b), the salting stage:






  — | The text now states clearly when the actual curing process begins, to be more precise. |
| --- | --- | --- |

—

In the details of stage (b), the salting stage:

—

The text now states clearly when the actual curing process begins, to be more precise.

| — | The temperature range has been extended from 1-4 °C to 0-4 °C to match the temperature range required for the chilling stage and facilitate cold room management without negatively affecting the salting process or product safety. The rules on moisture content have been revised, stating the minimum value required rather than the maximum limit to make it easier to verify. |
| --- | --- |

—

The temperature range has been extended from 1-4 °C to 0-4 °C to match the temperature range required for the chilling stage and facilitate cold room management without negatively affecting the salting process or product safety. The rules on moisture content have been revised, stating the minimum value required rather than the maximum limit to make it easier to verify.

| — | To lower the salt content of the cured hams, the periods of time that the legs of pork spend in the salting rooms after each salting have been changed from ‘6-7 days’ to ‘4-7 days’ and from ‘15-18 days’ to ‘10-21 days’, respectively. |
| --- | --- |

—

To lower the salt content of the cured hams, the periods of time that the legs of pork spend in the salting rooms after each salting have been changed from ‘6-7 days’ to ‘4-7 days’ and from ‘15-18 days’ to ‘10-21 days’, respectively.

| — | In the description of stage (c), the resting stage:






  — | Instead of citing a minimum period that the hams have to spend in the resting room (60-90 days), the text now states a minimum length of time for the ‘cold’ stages of production (comprising both salting and resting). This new provision aims to guarantee the stability of ‘Prosciutto di Parma’ in terms of both organoleptic characteristics and product safety. |
| --- | --- | --- |

—

In the description of stage (c), the resting stage:

—

Instead of citing a minimum period that the hams have to spend in the resting room (60-90 days), the text now states a minimum length of time for the ‘cold’ stages of production (comprising both salting and resting). This new provision aims to guarantee the stability of ‘Prosciutto di Parma’ in terms of both organoleptic characteristics and product safety.

| — | The temperature range has been extended (from 1-5 °C to 0-5 °C) to reflect how cold rooms operate, and the rules on moisture content have been revised, stating the minimum value required rather than the maximum limit so as to make it easier to verify. |
| --- | --- |

—

The temperature range has been extended (from 1-5 °C to 0-5 °C) to reflect how cold rooms operate, and the rules on moisture content have been revised, stating the minimum value required rather than the maximum limit so as to make it easier to verify.

| — | The process known as ‘tidying’, which curing facilities usually perform during the resting stage, is now described in the text. |
| --- | --- |

—

The process known as ‘tidying’, which curing facilities usually perform during the resting stage, is now described in the text.

| — | The process of gradually increasing the temperature of the hams, which traditionally precedes washing, is now described. |
| --- | --- |

—

The process of gradually increasing the temperature of the hams, which traditionally precedes washing, is now described.

| — | In the description of stage (d), when the hams are washed and dried off, the words ‘the rind is scraped’ have been deleted, as this operation does not influence the production process and it is up to curing facilities to use their experience to decide whether or not to perform scraping. |
| --- | --- |

—

In the description of stage (d), when the hams are washed and dried off, the words ‘the rind is scraped’ have been deleted, as this operation does not influence the production process and it is up to curing facilities to use their experience to decide whether or not to perform scraping.

| — | In the description of stage (e), consisting of the preparations for hanging to dry, larding and then hanging the hams to dry:






  — | The text now states that the sprinkling of pepper into the dip around the exposed tip of the thighbone can take place either during or after the preparation of the hams for hanging to dry in order to follow the logical order of the production process. |
| --- | --- | --- |

—

In the description of stage (e), consisting of the preparations for hanging to dry, larding and then hanging the hams to dry:

—

The text now states that the sprinkling of pepper into the dip around the exposed tip of the thighbone can take place either during or after the preparation of the hams for hanging to dry in order to follow the logical order of the production process.

| — | The text no longer refers ‘beating’ the ham into a rounded shape because it is the trimming of the fresh leg of pork that gives it this shape. |
| --- | --- |

—

The text no longer refers ‘beating’ the ham into a rounded shape because it is the trimming of the fresh leg of pork that gives it this shape.

| — | The text now states that larding can be carried out more than once because this process is essential for protecting the exposed surface of the ham. |
| --- | --- |

—

The text now states that larding can be carried out more than once because this process is essential for protecting the exposed surface of the ham.

| — | It is now specified that the larding stage takes place in the fifth month, as this is necessary to prevent the surface from drying out too much and crusting over, which could prevent the ham from drying out properly when it is hung to dry. |
| --- | --- |

—

It is now specified that the larding stage takes place in the fifth month, as this is necessary to prevent the surface from drying out too much and crusting over, which could prevent the ham from drying out properly when it is hung to dry.

Article 5.4 now contains a definition of the ‘producer curing facility’ in order to better identify the party that affixes the seal and is responsible for the most important steps in processing, which take place in the first six months. It is the ‘producer curing facility’ that has to be identified by the business identification code displayed below the ‘ducal crown’ logo when the ham is marked at the end of the curing process. The ‘producer curing facility’ is also identified on the labelling of pre-packed sliced ‘Prosciutto di Parma’, giving greater assurance of tracking and traceability.

The text now clearly refers to the possibility of transferring the product from one curing facility to another, provided that this only takes place after the sixth month and the recipient facility is also registered in the control system. The text also states that a ‘Prosciutto di Parma’ can be transferred to a ham-drying warehouse registered in the control system.

An illustration of the seal and a description of its details are now included so as to place greater emphasis on ‘Prosciutto di Parma’ tracking and traceability.

The specifications for the ‘ducal crown’ logo previously found in Section H of the product specification have been restructured and can now be found in Article 5.4.

The text now also refers to the code identifying the ‘producer curing facility’ that has to be included in the logo for tracking and traceability purposes.

Article 5.4 now includes an illustration of the ‘ducal crown’ logo branded onto the hams and provides details of this logo so as to place greater emphasis on the tracking and traceability of ‘Prosciutto di Parma’. It is also now specified that special identification marks may be used, with a view to facilitating controls by the authorities responsible for checking compliance and punishing possible violations.

Point 3.6 of the single document has been amended accordingly.

5.17.   Amendment affecting a key element: Production process

The rules on minimum curing time previously found in Section E of the product specification have been amended and restructured and can now be found in Article 5.4 (Production process). Following the increase in the minimum weight of fresh legs of pork, the minimum curing time has also been lengthened so that the distinctive characteristics of ‘Prosciutto di Parma’ – such as the colour when cut, aroma and taste – remain unchanged.

The minimum curing time has therefore also been amended in point 3.2 of the single document.

5.18.   Amendment not affecting a key element: Boning

Article 5.5 has been given a title (Boning) in line with the way the text has been restructured to reflect the chronological order of the different operations and the various types of ‘Prosciutto di Parma’.

Point 3.2 of the single document has therefore been amended to bring it into line with the new version of the product specification without making any changes to the actual content.

5.19.   Amendment of a key element: Slicing and packing

The ‘Prosciutto di Parma’ slicing and packing rules have been deleted because this section does not belong to the product specification, and the information from that section has been restructured and can now be found in Articles 5.6 (Slicing and packing) and 8.3 (Labelling of ‘Prosciutto di Parma’). This is without prejudice to the fact that the ‘slicing rules’ have been an integral part of the product specification since 2008 and are explicitly referred to in Commission Implementing Regulation (EU) No 1208/2013.

The requirement that the product be sliced and packed in the ‘typical area’ in which it is made has been in place as a quality safeguard since the ‘slicing rules’ were first approved by the ‘Prosciutto di Parma’ Protection Association (in 1996). This requirement aims to guarantee the product’s origin and ensure control, including in terms of traceability and guaranteeing authenticity to consumers. It should be noted that, despite limiting the free movement of goods, this requirement has been found by the Court of Justice of the European Union itself to be justified by the need for expert inspectors to conduct effective controls (Judgment of 20 May 2003 in case C-108/01 – Consorzio del Prosciutto di Parma v Asda Stores Ltd).

Points 3.5 and 3.6 of the single document have been amended accordingly.

5.20.   Editorial change: Slicing and packing

Article 5.6 has been given a title (Slicing and packing) in line with the way the text has been restructured to reflect the chronological order of the different operations and the various types of ‘Prosciutto di Parma’.

The information previously found in Section B has been restructured into Article 5.6, and amended as follows:

| — | The distinction between the two packet formats used for pre-packed sliced ‘Prosciutto di Parma’, known as ‘classic’ and ‘take-away’ – which already present in the ‘Prosciutto di Parma’ slicing and packing rules annexed to the previous version of the product specification – has been clarified. |
| --- | --- |

—

The distinction between the two packet formats used for pre-packed sliced ‘Prosciutto di Parma’, known as ‘classic’ and ‘take-away’ – which already present in the ‘Prosciutto di Parma’ slicing and packing rules annexed to the previous version of the product specification – has been clarified.

| — | It has been made clear that the slicing methods used must not affect the distinctive organoleptic characteristics of ‘Prosciutto di Parma’ and that this rule also applies to pre-packed sliced ham. |
| --- | --- |

—

It has been made clear that the slicing methods used must not affect the distinctive organoleptic characteristics of ‘Prosciutto di Parma’ and that this rule also applies to pre-packed sliced ham.

In line with the new organisation of the text, Article 5.6.a) (Specific rules applicable to pre-packed sliced ‘Prosciutto di Parma’ in the ‘classic’ format) has been inserted and the following amendments have been made to the information in Article 5.6.a)(iii):

| — | A reference to ‘packing’ has been added because sliced ‘Prosciutto di Parma’ can only be packed by the slicing facilities themselves, since packing immediately follows slicing and both processes are carried out in the same room. References to the water activity and storage temperature of pre-packed sliced ham have also been added, given that this amendment application establishes two storage options for pre-packed sliced ‘Prosciutto di Parma’, at 0 °C-10 °C and at 0 °C-25 °C, with their respective technical characteristics being otherwise unchanged. |
| --- | --- |

—

A reference to ‘packing’ has been added because sliced ‘Prosciutto di Parma’ can only be packed by the slicing facilities themselves, since packing immediately follows slicing and both processes are carried out in the same room. References to the water activity and storage temperature of pre-packed sliced ham have also been added, given that this amendment application establishes two storage options for pre-packed sliced ‘Prosciutto di Parma’, at 0 °C-10 °C and at 0 °C-25 °C, with their respective technical characteristics being otherwise unchanged.

| — | The table detailing minimum durability periods has been amended to make it clearer and easier to read and is now presented in ascending order. In the second column, the word ‘curing’ has changed to ‘minimum curing’ in the interests of clarity. |
| --- | --- |

—

The table detailing minimum durability periods has been amended to make it clearer and easier to read and is now presented in ascending order. In the second column, the word ‘curing’ has changed to ‘minimum curing’ in the interests of clarity.

To make the product specification clearer, Article 5.6.b) (Specific rules applicable to pre-packed sliced ‘Prosciutto di Parma’ in the ‘take-away’ format) has been inserted.

Point 3.5 of the single document has therefore been amended to bring it into line with the new version of the product specification without making any changes to the actual content.

5.21.   Amendment affecting a key element: Specific rules applicable to pre-packed sliced ‘Prosciutto di Parma’ in the ‘classic’ format

The table under point 3 of Article 12 (Types of pre-packed sliced ‘Prosciutto di Parma’), originally found in the Slicing and packing rules, has been amended and restructured. It can now be found in Article 5.6.a)(iii), and contains references to minimum durability periods in order to widen the range of ‘Prosciutto di Parma’ products that can be marketed.

More specifically, as well as the traditional way of storing pre-packed sliced ‘Prosciutto di Parma’ (at temperatures of 0 °C-10 °C), a new form of storage at a temperature above 10 °C has also been added, because some non-EU countries, such as Switzerland, do not have legislation governing the storage temperature of meat products with water activity below 0,93. A new table has therefore been inserted, showing the rules for pre-packed sliced ‘Prosciutto di Parma’ with a storage temperature of 0 °C-25 °C.

Point 3.5 of the single document has therefore been amended to reflect the minimum durability period of pre-packed sliced ‘Prosciutto di Parma’ stored at or below 10 °C and refer to the storage of pre-packed sliced ‘Prosciutto di Parma’ in the ‘classic’ format at between 0 °C and 25 °C.

5.22.   Amendment not affecting a key element: Control

Article 7 (Control) has been added in compliance with Article 7 of Regulation (EU) No 1151/2012.

This amendment has no effect on the single document.

5.23.   Amendment not affecting a key element: Whole bone-in ‘Prosciutto di Parma’ and boneless ‘Prosciutto di Parma’

The information about the whole bone-in and boneless formats of ‘Prosciutto di Parma’ previously found in Section H of the product specification has been restructured into Articles 8.1 (Whole bone-in ‘Prosciutto di Parma’) and 8.2 (Boneless ‘Prosciutto di Parma’) and amended as follows:

| — | Articles 8.1(a) and 8.2(a) now state that the name ‘Prosciutto di Parma’ must appear in the main visual field and stand out from the other information in order to ensure that it is suitably visible. It also specifies the position of the EU PDO symbol in compliance with the relevant EU legislation. |
| --- | --- |

—

Articles 8.1(a) and 8.2(a) now state that the name ‘Prosciutto di Parma’ must appear in the main visual field and stand out from the other information in order to ensure that it is suitably visible. It also specifies the position of the EU PDO symbol in compliance with the relevant EU legislation.

| — | Articles 8.1(b) and 8.2(b) require that the ingredients be listed for consumers’ benefit, specifying that the word coscia (‘leg of pork’) can be used because it specifically identifies the part of the pig’s anatomy used to make ‘Prosciutto di Parma’. |
| --- | --- |

—

Articles 8.1(b) and 8.2(b) require that the ingredients be listed for consumers’ benefit, specifying that the word coscia (‘leg of pork’) can be used because it specifically identifies the part of the pig’s anatomy used to make ‘Prosciutto di Parma’.

| — | Articles 8.1(c) and 8.2(c) requires that, for consumers’ benefit, details of the ‘producer curing facility’ or the ‘marketing curing facility’ – both of which must be registered in the control system – have to be given on ‘Prosciutto di Parma’ labels. |
| --- | --- |

—

Articles 8.1(c) and 8.2(c) requires that, for consumers’ benefit, details of the ‘producer curing facility’ or the ‘marketing curing facility’ – both of which must be registered in the control system – have to be given on ‘Prosciutto di Parma’ labels.

| — | The qualification ‘boneless’ has been added to Article 8.2 to make it clear that the product sold in portions is boneless ‘Prosciutto di Parma’. |
| --- | --- |

—

The qualification ‘boneless’ has been added to Article 8.2 to make it clear that the product sold in portions is boneless ‘Prosciutto di Parma’.

| — | In Article 8.2(d) the words ‘date of production’ have been removed to make it clearer that the reference is to the curing start date and nothing else. |
| --- | --- |

—

In Article 8.2(d) the words ‘date of production’ have been removed to make it clearer that the reference is to the curing start date and nothing else.

Point 3.6 of the single document has therefore been amended to reflect these changes to the labelling of bone-in and boneless ‘Prosciutto di Parma’.

5.24.   Amendment not affecting a key element: Pre-packed sliced ‘Prosciutto di Parma’ – Pre-packed sliced ‘Prosciutto di Parma’ in the ‘classic’ format

The information previously found in Section H of the product specification has been restructured and moved to Article 8.3.a) (Pre-packed sliced ‘Prosciutto di Parma’ in the ‘classic’ format): The information from Article 13(1), (2), (3), (6) (Packet design) of the ‘Prosciutto di Parma’ slicing and packing rules has been restructured and can now be found in Article 8.3.a).

The following changes have also been made:

| — | Article 8.3.a) now refers to the full official name of the protected designation (‘Prosciutto di Parma’) and rules on packet graphics have been added to identify the characteristics of the ‘classic’ format of pre-packed sliced ‘Prosciutto di Parma’. |
| --- | --- |

—

Article 8.3.a) now refers to the full official name of the protected designation (‘Prosciutto di Parma’) and rules on packet graphics have been added to identify the characteristics of the ‘classic’ format of pre-packed sliced ‘Prosciutto di Parma’.

| — | In the information in Article 8.3.a)(v) about the rectangle containing the code identifying the packer, ‘CXX’ has been changed to ‘LXX’, because in the list drawn up by the control body, slicer/packer identification codes start with the letter ‘L’. |
| --- | --- |

—

In the information in Article 8.3.a)(v) about the rectangle containing the code identifying the packer, ‘CXX’ has been changed to ‘LXX’, because in the list drawn up by the control body, slicer/packer identification codes start with the letter ‘L’.

Article 14 (Name of packing producer) of the ‘Prosciutto di Parma’ slicing and packing rules has been deleted. The information it contained has been restructured and can now be found in Article 8.3.a)(ix).

Points 3.5 and 3.6 of the single document have therefore been amended to reflect these changes to the labelling of ‘classic’ pre-packed sliced ‘Prosciutto di Parma’.

5.25.   Amendment not affecting a key element: Pre-packed sliced ‘Prosciutto di Parma’ – Pre-packed sliced ‘Prosciutto di Parma’ in the ‘take-away’ format

The information from Article 13(4), (5) (Packaging design) of the ‘Prosciutto di Parma’ slicing and packing rules has been restructured and can now be found in Article 8.3.b) (Pre-packed sliced ‘Prosciutto di Parma’ in the ‘take-away’ format).

Images of a ‘Prosciutto di Parma’‘take-away’ packet and the corresponding product information label have been added to Article 8.3.b) to clearly show the characteristics of the ‘take-away’ format of pre-packed sliced ‘Prosciutto di Parma’.

The information on the labelling of pre-packed sliced ‘Prosciutto di Parma’ in the ‘take-away’ format in point 3.6 of the single document has therefore been amended, giving a summary because it is not feasible to give full details of all these amendments to the product specification.

5.26.   Amendment affecting a key element: Pre-packed sliced ‘Prosciutto di Parma’ – Pre-packed sliced ‘Prosciutto di Parma’ in the ‘take-away’ format

Article 5.6.b)(iv) (Specific rules applicable to pre-packed sliced ‘Prosciutto di Parma’ in the ‘take-away’ format) has been inserted in order to widen the range of available packing formats, with the aim of giving companies more flexibility in production and to make it easier to respond to consumer demands, while at the same time ensuring that the organoleptic characteristics of ‘Prosciutto di Parma’ remain intact.

Point 3.6 of the single document has been amended accordingly.

5.27.   Amendment not affecting a key element: Rules applicable to both the ‘classic’ and ‘take-away’ formats of pre-packed sliced ‘Prosciutto di Parma’

The information from Article 15 (Labelling) of the ‘Prosciutto di Parma’ slicing and packing rules has been restructured into Article 8.3.c) (Rules applicable to both the ‘classic’ and ‘take-away’ formats of pre-packed sliced ‘Prosciutto di Parma’) and amended as follows:

| — | In Article 8.3.c)(ii), the term ‘producer’ has been changed to ‘producer curing facility’ for terminological consistency. |
| --- | --- |

—

In Article 8.3.c)(ii), the term ‘producer’ has been changed to ‘producer curing facility’ for terminological consistency.

| — | In Article 8.3c)(iv) the words ‘date of production’ have been removed to make it clearer that the reference is to the curing start date and nothing else. |
| --- | --- |

—

In Article 8.3c)(iv) the words ‘date of production’ have been removed to make it clearer that the reference is to the curing start date and nothing else.

| — | In the information about the ‘classic’ format of pre-packed sliced ‘Prosciutto di Parma’ in Article 8.3.c)(vi), the reference to storage at between 0 °C and 10 °C has been revised and a reference to storage between 0 °C and 25 °C has been added to reflect the different temperature ranges at which ‘classic’ pre-packed sliced ‘Prosciutto di Parma’ can be stored. |
| --- | --- |

—

In the information about the ‘classic’ format of pre-packed sliced ‘Prosciutto di Parma’ in Article 8.3.c)(vi), the reference to storage at between 0 °C and 10 °C has been revised and a reference to storage between 0 °C and 25 °C has been added to reflect the different temperature ranges at which ‘classic’ pre-packed sliced ‘Prosciutto di Parma’ can be stored.

| — | In the information about the ‘take-away’ format of pre-packed sliced ‘Prosciutto di Parma’ in Article 8.3.c)(vi), it is now specified that – unlike the ‘classic’ format, which can be stored at between 0 °C and 25 °C – ham in this format must be kept at a temperature of between 0 °C and 10 °C because interleaving is not used for the ‘take-away’ format, making it incompatible with storage temperatures of up to 25 °C. |
| --- | --- |

—

In the information about the ‘take-away’ format of pre-packed sliced ‘Prosciutto di Parma’ in Article 8.3.c)(vi), it is now specified that – unlike the ‘classic’ format, which can be stored at between 0 °C and 25 °C – ham in this format must be kept at a temperature of between 0 °C and 10 °C because interleaving is not used for the ‘take-away’ format, making it incompatible with storage temperatures of up to 25 °C.

| — | Article 8.3c)(viii) requires that the ingredients be listed for consumers’ benefit, specifying that the word coscia (‘leg of pork’) can be used. |
| --- | --- |

—

Article 8.3c)(viii) requires that the ingredients be listed for consumers’ benefit, specifying that the word coscia (‘leg of pork’) can be used.

| — | Article 8.3.c) now includes images of sliced ‘Prosciutto di Parma’ packs that differ from the standard tray shape. |
| --- | --- |

—

Article 8.3.c) now includes images of sliced ‘Prosciutto di Parma’ packs that differ from the standard tray shape.

Points 3.5 and 3.6 of the single document have therefore been amended, giving a summary because it is not feasible to give full details of all these amendments to the product specification.

5.28.   Amendment not affecting a key element: Further specifications on the presentation and labelling of ‘Prosciutto di Parma’

The rules about the use of qualifiers in conjunction with the name ‘Prosciutto di Parma’, previously found in Section H have been restructured and can now be found in Article 8.4 (Further specifications on the presentation and labelling of ‘Prosciutto di Parma’).

In addition, Article 8.4(e) now refers to the possibility of using symbols of the protection association if developments occur in the further segmentation and certification of ‘Prosciutto di Parma’, in order to keep up with market requirements.

This amendment has no effect on the single document.

SINGLE DOCUMENT

‘Prosciutto di Parma’

EU No: PDO-IT-0067-AM05 – 18.12.2020

PDO (X) PGI ( )

1.   Name(s)

‘Prosciutto di Parma’

2.   Member State or Third Country

Italy

3.   Description of the agricultural product or foodstuff

3.1.   Type of product [listed in Annex XI]

Class 1.2: Meat products (cooked, salted, smoked, etc.)

3.2.   Description of the product to which the name in (1) applies

The product is a prosciutto crudo ham, dry-cured for at least 14 months, with a rounded shape. The distal part of the leg (the trotter) and any external imperfections that could compromise the product’s image are removed. It weighs between 8,2 kg and 12,5 kg. When the ham is cut, the meat is a uniform colour between pink to red, interspersed with the pure white of the fat. In terms of aroma and taste, it is a delicate, mild-tasting meat which is not particularly salty and has a fragrant, characteristic aroma. The hams are characterised by certain analytical values, namely a moisture content of 58,0 %-63,0 %, a sea salt (sodium chloride) content of 4,2 %-6,0 % and a soluble nitrogen content (proteolysis index) of 25,0 %-32,0 %. These values are tested only from a sample of lean meat taken from the biceps femoris of the ham before it is marked with the ‘ducal crown’ logo. Once it has the logo affixed, ‘Prosciutto di Parma’ may be marketed as whole bone-in or boneless hams, as packed portions of different weights and shapes, including half-hams, or as sliced ham in suitable packing. Alternative means of identification that are equally as indelible and non-removable as the logo and ensure the tracking and traceability of ‘Prosciutto di Parma’ can be used as well as or instead of it.

Once it has been marked and boned, ‘Prosciutto di Parma’ may also be marketed as pre-packed sliced ham in the ‘classic’ or ‘take-away’ format.

3.3.   Feed (for products of animal origin only) and raw materials (for processed products only)

Feed

The permitted feed materials, quantities and methods of use are listed in a single table. Liquid feeding – including the traditional practice of administering feed with whey and/or buttermilk – and dry feeding are both possible methods of feeding pigs.

Cereals must represent at least 45 % of the dry matter fed to growers.

The permitted feed materials are: maize gluten feed and/or corn gluten feed, maize, sorghum, barley, wheat, triticale, maize silage, whole ear maize meal, maize grain meal and/or corn cob meal, minor cereals, wheat bran and other by-products of wheat processing, linseed expeller, linseed expeller feed, linseed meal, linseed meal feed, dehydrated beet pulp, fruit pulp and tomato pulp (tomato pomace) as premix carriers, whey, buttermilk, distillers’ dried grains and solubles, lucerne (high temperature dried), molasses, products obtained during extraction of soya beans, products obtained during extraction of sunflower seeds, products obtained during extraction of rapeseeds, maize germ meal, peas, other legume seeds, yeasts, lipids with a melting point above 36 °C, fish meal, and roasted whole soya beans and/or soya expeller.

Cereals must make up at least 55 % of the dry matter fed to finishers, whose diets can consist of the same feed materials listed above with the exception of fish meal and roasted whole soya bean and/or soya expeller.

While the raw materials fed to pigs should come from the geographical area in which they are reared and have suitable quality characteristics to ensure the pigs are fed a good, healthy diet, some years it might not be technically practicable to source 100 % of those raw materials locally for climate-related and commercial reasons. In that case, pursuant to Article 1 of Commission Delegated Regulation (EU) No 664/2014, the quality of ‘Prosciutto di Parma’ and its link with the local area are always guaranteed by ensuring that at least 50 % of the pigs’ dry matter intake on an annual basis comes from the pig-rearing area (Emilia-Romagna, Veneto, Friuli-Venezia Giulia, Lombardy, Piedmont, Molise, Umbria, Tuscany, Marche, Abruzzo and Lazio).

Fresh legs

The fresh legs of pork used to produce ‘Prosciutto di Parma’ must come from the offspring of:

| a) | boars of the traditional breeds Italian Large White, Italian Landrace and Italian Duroc, as improved by the Italian Herd Book, either purebred or crossbred between them, and sows of the traditional breeds Italian Large White and Italian Landrace, either purebred or crossbred between them; |
| --- | --- |

a)

boars of the traditional breeds Italian Large White, Italian Landrace and Italian Duroc, as improved by the Italian Herd Book, either purebred or crossbred between them, and sows of the traditional breeds Italian Large White and Italian Landrace, either purebred or crossbred between them;

| b) | boars of the traditional breeds mentioned in a) and crossbred sows or sows of other genetic types provided that these are bred under selection and/or crossbreeding schemes involving the breeds Large White, Landrace or Duroc for the production of heavy pigs, the aims of which are compatible with those of the Italian Herd Book; |
| --- | --- |

b)

boars of the traditional breeds mentioned in a) and crossbred sows or sows of other genetic types provided that these are bred under selection and/or crossbreeding schemes involving the breeds Large White, Landrace or Duroc for the production of heavy pigs, the aims of which are compatible with those of the Italian Herd Book;

| c) | boars and sows of other genetic types provided that these are bred under selection and/or crossbreeding schemes involving the breeds Large White, Landrace or Duroc for the production of heavy pigs, the aims of which are compatible with those of the Italian Herd Book; |
| --- | --- |

c)

boars and sows of other genetic types provided that these are bred under selection and/or crossbreeding schemes involving the breeds Large White, Landrace or Duroc for the production of heavy pigs, the aims of which are compatible with those of the Italian Herd Book;

| d) | boars of the other genetic types mentioned in c), and sows of the traditional breeds mentioned in a). |
| --- | --- |

d)

boars of the other genetic types mentioned in c), and sows of the traditional breeds mentioned in a).

The fresh legs of pork used to make the product may not come from:

| — | boars or sows; |
| --- | --- |

—

boars or sows;

| — | the offspring of boars or sows not covered by categories a), b), c) or d) above; |
| --- | --- |

—

the offspring of boars or sows not covered by categories a), b), c) or d) above;

| — | pigs carrying unfavourable traits, in particular susceptibility to stress (Porcine Stress Syndrome or PSS). |
| --- | --- |

—

pigs carrying unfavourable traits, in particular susceptibility to stress (Porcine Stress Syndrome or PSS).

The fresh legs of pork used for the production of ‘Prosciutto di Parma’ must come only from carcasses classified as ‘H – Heavy’, with a carcass weight of between 110,1 kg and 168 kg, and graded ‘U’, ‘R’, or ‘O’ on the European Union scale for the classification of pig carcasses.

The fresh legs of pork used to make ‘Prosciutto di Parma’ have the following characteristics: A sample taken from the upper and lower layers of the subcutaneous panniculus adiposus shows a fat firmness represented by an iodine value of not more than 70 and/or linoleic acid content not exceeding 15 %. The thickness of the fat around the outside of the trimmed fresh leg of pork, measured vertically from the tip of the thighbone, is not less than 22 mm. When delivered to the curing facility the leg of pork weighs between 11,8 kg and 18,0 kg to allow the minimum curing time of 14 months. The area known as the ‘corona’ has sufficient fat to prevent the rind from coming away from the layer of muscle below. The amount of exposed muscle above the tip of the thighbone is no more than 9 mm (‘short trimming’).

3.4.   Specific steps in production that must take place in the identified geographical area

All stages in the production of ‘Prosciutto di Parma’, from the salting of the fresh legs of pork to the completion of the drying process, must take place in the ‘typical production area’, which is located in the province of Parma in the Emilia-Romagna region.

3.5.   Specific rules concerning slicing, grating, packaging, etc. of the product the registered name refers to

Once it has been marked with the logo and/or the alternative means of identification referred to in point 3.2, ‘Prosciutto di Parma’ may be marketed as whole bone-in or boneless hams, as packed portions of different weights and shapes, including half-hams, or as sliced ham in suitable packing.

With a view to safeguarding its quality, traceability and authenticity, ‘Prosciutto di Parma’ may only be sliced and packed in the ‘typical production area’ referred to in point 4 below. The PDO’s identifying symbol must be displayed on the packing in a way that prevents it from being removed or erased, as set out in point 3.6 below. This rule is essential to preserve the quality characteristics of ‘Prosciutto di Parma’ and ensure full product tracking and traceability.

Pre-packed sliced ‘Prosciutto di Parma’ may be presented in the ‘classic’ format or the ‘take-away’ format. Different labelling requirements and minimum durability periods apply to these two formats.

When kept at a temperature of between 0 °C and 10 °C, ‘Prosciutto di Parma’ in the ‘classic’ format must have a water activity value no higher than 0,91 and less than 60 % moisture content, and can have a minimum durability period of up to 180 days.

When kept at a temperature of between 0 °C and 25 °C, ‘Prosciutto di Parma’ in the ‘classic’ format must have a water activity value no higher than 0,90 and less than 60 % moisture content, and be obtained from hams weighing up to 9,5 kg that have been cured for at least 18 months. It must be packed using interleaving, and can have a minimum durability period of up to 30 days.

‘Prosciutto di Parma’ in the ‘take-away’ format must be kept at a temperature of between 0 °C and 10 °C and have a water activity value no higher than 0,91 and less than 60 % moisture content. Its minimum durability period is limited to 25 days.

3.6.   Specific rules concerning labelling of the product the registered name refers to

The first element used to identify ‘Prosciutto di Parma’, which, although not part of the labelling, distinguishes it on the market, is the ‘ducal crown’ logo (a logo branded onto the hams and comprising the image of a five-pointed crown and the place name ‘Parma’). It is a mark that both identifies and qualifies ‘Prosciutto di Parma’ and performs the double function of setting the product apart from other types of prosciutto crudo ham, giving assurance as to its authenticity, and also guaranteeing that the product has been through all the required production stages and that all of these stages have been recorded by the operators involved.

Use of the designation of origin is lawful only if this logo – and/or alternative or additional means of identification as referred to in point 3.2 – is present. Without it, the product may not be labelled with the designation and it may not be included on the packing, in sales documents or during trade (whole bone-in or boneless hams, as packed portions of different weights and shapes, including half-hams, or as sliced ham in suitable packing).

The following labelling information is mandatory for ‘Prosciutto di Parma’:

| — | For whole bone-in ‘Prosciutto di Parma’:






  a) | the name ‘Prosciutto di Parma’, accompanied by the European Union PDO symbol, must appear on the front label in the main visual field, clearly standing out from all other text on the label; |
| --- | --- | --- |

—

For whole bone-in ‘Prosciutto di Parma’:

a)

the name ‘Prosciutto di Parma’, accompanied by the European Union PDO symbol, must appear on the front label in the main visual field, clearly standing out from all other text on the label;

| b) | the list of ingredients: pig meat/pork/leg of pig/leg of pork and sea salt; |
| --- | --- |

b)

the list of ingredients: pig meat/pork/leg of pig/leg of pork and sea salt;

| c) | the business name – and/or brand name – and address of the ‘producer curing facility’ or the ‘marketing curing facility’. |
| --- | --- |

c)

the business name – and/or brand name – and address of the ‘producer curing facility’ or the ‘marketing curing facility’.

| — | For boned and packed ‘Prosciutto di Parma’ (whole hams, half-hams or portions):






  a) | the name ‘Prosciutto di Parma’, accompanied by the European Union PDO symbol, must appear on the front label in the main field of vision, clearly standing out from all other text on the label; |
| --- | --- | --- |

—

For boned and packed ‘Prosciutto di Parma’ (whole hams, half-hams or portions):

a)

the name ‘Prosciutto di Parma’, accompanied by the European Union PDO symbol, must appear on the front label in the main field of vision, clearly standing out from all other text on the label;

| b) | the list of ingredients: pig meat/pork/leg of pig/leg of pork and sea salt; |
| --- | --- |

b)

the list of ingredients: pig meat/pork/leg of pig/leg of pork and sea salt;

| c) | the address of the packing facility; |
| --- | --- |

c)

the address of the packing facility;

| d) | the curing start date, stating at least the month and year, if the seal affixed at the start of curing and/or any equally indelible and non-removable alternative means of identification used are no longer visible. |
| --- | --- |

d)

the curing start date, stating at least the month and year, if the seal affixed at the start of curing and/or any equally indelible and non-removable alternative means of identification used are no longer visible.

| e) | the business name – and/or brand name – and address of the ‘producer curing facility’ or the ‘marketing curing facility’. |
| --- | --- |

e)

the business name – and/or brand name – and address of the ‘producer curing facility’ or the ‘marketing curing facility’.

| — | All packs of sliced ‘Prosciutto di Parma’ – whether in the ‘classic’ or the ‘take-away’ format – must have a standardised section of the upper left-hand corner displaying the following ‘ducal crown’ logo:

  , as well as the packer identification code and the following information:






  a) | the words Prosciutto di Parma – denominazione di origine protetta ai sensi della legge 13 febbraio 1990, n. 26 e del Reg. (CE) n. 1107/96 [‘Prosciutto di Parma’ – protected designation of origin under Law No 26/90 and Commission Regulation (EC) No 1107/96]; |
| --- | --- | --- |

—

All packs of sliced ‘Prosciutto di Parma’ – whether in the ‘classic’ or the ‘take-away’ format – must have a standardised section of the upper left-hand corner displaying the following ‘ducal crown’ logo:
  Image 1
  , as well as the packer identification code and the following information:

a)

the words Prosciutto di Parma – denominazione di origine protetta ai sensi della legge 13 febbraio 1990, n. 26 e del Reg. (CE) n. 1107/96 [‘Prosciutto di Parma’ – protected designation of origin under Law No 26/90 and Commission Regulation (EC) No 1107/96];

| b) | the address of the packing and slicing facility; |
| --- | --- |

b)

the address of the packing and slicing facility;

| c) | the curing start date as shown on the seal. |
| --- | --- |

c)

the curing start date as shown on the seal.

With the exception of disossato (boneless) and affettato (sliced), the sales name may not be qualified by any descriptive terms – such as ‘classic’, ‘authentic’, ‘extra’ or ‘super’ – or any other terms or attributes.

4.   Concise definition of the geographical area

The ‘typical area’ in which the ‘Prosciutto di Parma’ ham-making process takes place is located in the Province of Parma in the Italian region of Emilia-Romagna. This area comprises a portion of that province located at least 5 km south of the road known as Via Emilia, extending south until it reaches a maximum altitude of 900 metres. The Enza and Stirone rivers form the area’s eastern and western boundaries, respectively.

The geographical area from which the raw material can be procured is larger than the ‘typical area’, and comprises the administrative territory of the following Italian regions: Emilia-Romagna, Veneto, Friuli-Venezia Giulia, Lombardy, Piedmont, Molise, Umbria, Tuscany, Marche, Abruzzo and Lazio.

5.   Link with the geographical area

The specific characteristics of ‘Prosciutto di Parma’ are strongly dependent on the environmental, natural and human factors in the local area, which also play an essential role in guaranteeing that high quality, health and food safety standards are upheld. The characteristics of the raw material are – and have been since Etruscan times – specific to the geographical macro-area of central and northern Italy, including the Friuli-Venezia Giulia region. Thanks to unique environmental conditions that cannot be reproduced elsewhere and the local population’s particular talent – as evidenced by the large number of family-run ham-making businesses still operating today – a small pocket of this territory developed into the ‘typical production area’ of ‘Prosciutto di Parma’. Parma is situated at the heart of what was once Cisalpine Gaul, whose inhabitants reared large herds of pigs and were particularly skilled in the production of salted hams.

The location of this ‘typical area’ gives it unique ecological, climatic and environmental conditions: the sea winds from the Versilia area of the Tuscan coast subside as they pass through the olive groves and pine forests of the Val di Magra, then dry as they cross the Apennine passes, acquiring the scent of chestnut groves, before reaching the production area to dry ‘Prosciutto di Parma’ and lend it its unique mild flavour.

The development of the rearing of heavy pigs slaughtered at an advanced age determines the stages in this process. It begins with the use of local, indigenous breeds, proceeds in line with environmental, social and economic circumstances – in particular cereal farming and dairy production, which have shaped feeding practices – and gradually culminate in the natural and unique productive outcome, the PDO product.

Ham and the method used to produce it are referred to in various documentary sources from over the centuries, and a reference to the current production area can be found in Chamber of Commerce lists from 1913. What was at first a purely artisanal activity has evolved into an industrial process, but one that still preserves the product’s traditional characteristics.

Reference to publication of the product specification

The Ministry launched the national opposition procedure with the publication of the proposed amendment regarding ‘Prosciutto di Parma’ PDO in Official Gazette of the Italian Republic No 195 of 5 August 2020. The full text of the product specification is available on the following website:

http://www.politicheagricole.it/flex/cm/pages/ServeBLOB.php/L/IT/IDPagina/3335

or alternatively:

by going directly to the homepage of the Ministry of Agricultural, Food and Forestry Policy (http://www.politicheagricole.it) and clicking on ‘Qualità’ (at the top of the screen in the horizontal bar) and finally on ‘Disciplinari di Produzione all’esame dell’UE’.

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(1)  OJ L 343, 14.12.2012, p. 1.

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