Publication of the communication of an approved standard amendment to a product specification of a geographical indication in accordance with Article 5(4) of Commission Delegated Regulation (EU) 2025/27
Date: 2026-08-07
Institutions: Directorate-General for Agriculture and Rural Development, European Commission
Subjects: Italy, consumer information, designation of origin, labelling, meat product, pigmeat, product designation, quality control of agricultural products, regions of Italy








C_202604341EN.000101.fmx.xml












Official Journal of the European Union


EN
C series













C/2026/4341


7.8.2026






Publication of the communication of an approved standard amendment to a product specification of a geographical indication in accordance with Article 5(4) of Commission Delegated Regulation (EU) 2025/27 (1)

(C/2026/4341)

COMMUNICATION OF APPROVAL OF A STANDARD AMENDMENT

(Article 24 of Regulation (EU) 2024/1143)


‘Prosciutto di Modena’


EU Ref. Number: PDO-IT-0066-AM02 – 15.5.2026
                  

1.   Name of product

‘Prosciutto di Modena’
2.   Geographical indication type







☑


PDO










☐


PGI




3.   Sector







☑


Agricultural product










☐


Wines










☐


Spirit drinks




4.   Country to which the geographical area belongs

Italy
5.   Member State authority communicating the standard amendment


Name

Ministry of Agriculture, Food Sovereignty and Forestry - Department for Food Sovereignty and Equestrian Sports
6.   Qualification as standard amendment

The amendments to the product specification for Prosciutto di Modena PDO are not Union amendments as they do not fulfil the criteria laid down in Article 24 of Regulation (EU) 2024/1143, i.e. they:






—


do not include a change in the name of the protected designation of origin or protected geographical indication, or in the use of that name;










—


do not risk voiding the link referred to in Article 5(1), point (b), for protected designations of origin, or the link referred to in Article 5(2), point (b), for protected geographical indications; and










—


do not entail further restrictions on the marketing of the product




7.   Description of the approved standard amendment(s)


Title

Amendment to Sheet B of the product specification

Description

Amendment 1
The amendment concerns Sheet B, last paragraph, of the product specification but does not concern the single document.
Description: The amendment deletes the repeated words ‘“Prosciutto di Modena” is also sold pre-cut; in that case, the mark referred to in Sheet H - Figure 1: Mark is applied to each piece or portion.’.
Reason: The amendment is necessary to correct a clerical error that occurred when the product specification was being transcribed into the Official Gazette of the Italian Republic, General Series No 221 of 20 September 2024.






☐


The amendment affects the single document.





Title

Amendment to Sheet C of the product specification

Description

Amendment 2
The amendment concerns Sheet C, section on ‘Weaning’, second paragraph, of the product specification but does not concern the single document.
Description: The amendment adds, to the part of the product specification concerning the pigs’ diet during the weaning stage, the possibility of using additives in accordance with the legislation in force.
Reason: The amendment is necessary to incorporate into the product specification part of the provision which, owing to a clerical error, was omitted when the text of the product specification was being transcribed. The full provision is nevertheless present in the single document and in Amendment 29 in the document communicating the approval of a standard amendment to the product specification of ‘Prosciutto di Modena’ PDO, both of which were published in Official Journal of the European Union C/2025/1827 of 20 March 2025.






☐


The amendment affects the single document.





Title

Amendment to Sheet C of the product specification

Description

Amendment 3
The amendment concerns Sheet C, section on ‘Slaughter’, third paragraph, of the product specification and point 4.2 of the single document.
Description: The amendment increases the maximum pig carcass weight for Prosciutto di Modena production from 168,0 kg to 180,0 kg.
Reason: In Italian pig farming, genetic improvement and the improvement of husbandry practices, including feeding, have led to a tendency for pigs’ weight to increase. This results in an increase in the weight of the carcasses at slaughter and of the fresh legs of pork. For Prosciutto di Modena production, it is useful to have access also to the significant number of fresh legs of pork from heavy pig carcasses weighing between 168,0 and 180,0 kg, from which it is possible to produce Prosciutto di Modena that complies with the provisions of the PDO product specification.






☐


The amendment affects the single document.





Title

Amendment to Sheet H of the product specification

Description

Amendment 4
The amendment concerns Sheet H, eighth paragraph, of the product specification but does not concern the single document.
Description: The amendment deletes the repeated words ‘- the date of production (start of processing), if the hot brand is no longer visible or the identification device replacing the hot brand is no longer present;’.
Reason: The amendment is necessary to correct a clerical error that occurred when the product specification was being transcribed into the Official Gazette of the Italian Republic, General Series No 221 of 20 September 2024.






☐


The amendment affects the single document.




SINGLE DOCUMENT

Designations of origin and geographical indications of agricultural products


‘Prosciutto di Modena’


EU Ref. Number: PDO-IT-0066-AM02 – 15.5.2026
                  

1.   Name(s)

‘Prosciutto di Modena’
2.   Geographical indication type







☑


PDO










☐


PGI




3.   Country to which the defined geographical area belongs

Italy
4.   Description of the agricultural product

4.1.   Classification of the agricultural product in accordance with the Combined Nomenclature heading and code, as referred to in Article 6(1) of Regulation (EU) 2024/1143









16 -


PREPARATIONS OF MEAT, OF FISH, OF CRUSTACEANS, MOLLUSCS OR OTHER AQUATIC INVERTEBRATES, OR OF INSECTS




4.2.   Description of the agricultural product to which the registered name applies

Matured, dry-cured ham with protected designation of origin. Pear-shaped exterior, no trotter, obtained by removing excess fat by trimming and removing part of the skin and covering fat. Bright red colour when sliced. Savoury flavour, but not salty. Pleasant aroma, mild but penetrating including when examined using a needle. It satisfies specific analytical requirements: moisture content between 57 % and 63,5 %; sodium chloride content between 4,3 % and 6,3 %; proteolysis index between 25 % and 32 %. The weight of the whole ham is not less than 8 kg and not more than 12,5 kg.
The raw material used to produce Prosciutto di Modena 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;










(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;










(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 and sows;










—


the offspring of boars and 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).




The fresh legs of pork used for the production of Prosciutto di Modena must come only from carcasses classified as H Heavy, with a carcass weight of between 110,1 kg and 180,0 kg, graded ‘U’, ‘R’, ‘O’ on the European Union scale for the classification of pig carcasses.
4.3.   Derogations on sourcing of feed (for products of animal origin designated by a Protected Designation of Origin only) and restrictions on sourcing of raw materials (for processed products designated by a Protected Geographical Indication only)

The raw materials for the pigs come from the geographical area of rearing and have quality characteristics suitable for the healthy and correct feeding of the pigs. However, in some years it may not be technically possible, for climate-related and commercial reasons, to obtain 100 % of the raw materials for the pigs locally. In that case, pursuant to Article 47(2) of Regulation (EU) 2024/1143, the quality of Prosciutto di Modena and its link with the local area are guaranteed by ensuring that at least 50 % of the dry matter of the raw materials for the pigs, on an annual basis, comes from the pig-rearing area (Emilia-Romagna, Veneto, Lombardy, Piedmont, Molise, Umbria, Tuscany, Marche, Abruzzo and Lazio).
4.4.   Specific steps in production that must take place in the identified geographical area

The production and curing of ‘Prosciutto di Modena’ must take place in the production area specified in point 5 in order to ensure traceability and control.
4.5.   Specific rules concerning packaging, slicing, grating etc. of the agricultural product the registered name refers to

—
4.6.   Specific rules concerning labelling of the agricultural product the registered name refers to

‘Prosciutto di Modena’ is permanently identified by means of a mark applied to the skin by the control body.
The label of whole bone-in Prosciutto di Modena must bear:






—


the words ‘Prosciutto di Modena’, followed by ‘denominazione di origine protetta’ [protected designation of origin] or the abbreviation ‘DOP’ [PDO] and 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;










—


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










—


the name, business name or registered trade mark of the producer or curing facility, registered in the control system, which markets Prosciutto di Modena PDO.




For boned Prosciutto di Modena, whole or sliced, the label must also show the date of production, i.e. the date on which processing of the leg began, if the hot brand is no longer visible or the identifying device replacing the hot brand is no longer present.
The use of adjectives such as ‘classico’ [classic], ‘autentico’ [authentic], ‘extra’, ‘super’ and other qualifications, terms and attributes added to the designation of origin, except for ‘disossato’ [boned], is forbidden, as is the use of any other indications that are not specifically provided for, unless they are required in order to comply with other legal provisions. These restrictions also apply to advertising and promotional measures for Prosciutto di Modena, in whatever form or context.
5.   Concise definition of the geographical area

Prosciutto di Modena is prepared exclusively in the hills surrounding the Panaro river basin and the tributary valleys, up to a maximum altitude of 900 m, in the following municipalities: Castelnuovo Rangone, Castelvetro, Spilamberto, San Cesario sul Panaro, Savignano sul Panaro, Vignola, Marano, Guiglia, Zocca, Montese, Maranello, Serramazzoni, Pavullo nel Frignano, Lama Mocogno, Pievepelago, Riolunato, Montecreto, Fanano, Sestola, Gaggio Montano, Monte San Pietro, Sasso Marconi, Castel d’Aiano, Zola Predosa, Bibbiano, San Polo d’Enza, Quattro Castella, Canossa (formerly Ciano d’Enza), Viano, Castelnuovo Monti and Valsamoggia, limited to the territories formerly in the municipalities of Monteveglio, Savigno, Castello di Serravalle and Bazzano.
Rearing and slaughter take place only in the defined area of the Regions of Emilia-Romagna, Veneto, Lombardy, Piedmont, Molise, Umbria, Tuscany, Marche, Abruzzo and Lazio.
6.   Link with the geographical area



Summary of the link



Specificity of the geographical area

In the hills surrounding the Panaro river basin is one of the few areas suited to the production of dry-cured ham, owing to the ideal micro-climate produced by its location in the shadow of the Tuscan-Emilian Apennines. The piedmont zone with its typical flora and drainage provided by the River Panaro and its tributaries create an ideal climate – mainly dry with gentle breezes. The production area, which has been determined not by chance or in response to legislation but rather to correspond with a specific geographical environment, strengthens the link that has developed over time between the production system and the geographical environment: the system of production used does not damage the completely healthy environment required by the curing process.

Specificity of the product

In addition to the characteristics already referred to in the product description, the specific characteristics of Prosciutto di Modena are as follows: - a larger uncovered area, allowing the salt to penetrate more quickly, giving the ham a characteristic flavour; - moisture content between 57 % and 63,5 %; - salt content between 4,3 % and 6,3 %; - proteolysis index between 25 % and 32 %. This latter property makes the ham particularly suitable for people on a high-protein diet, while being very easily digested. Moreover, the mineral and vitamin content and low cholesterol content of Prosciutto di Modena make it an ideal food for those on low-fat diets, provided the fat is removed; overall, the ham provides a perfect balance of fats and proteins.

Causal link between the geographical area and the quality or characteristics of the product (for PDO) or a specific quality, the reputation or other characteristic of the product (for PGI)

The practical requirements determining the characteristics of the product and hence its designation of origin are all closely related to environmental conditions and natural and human factors: the properties of the raw material are very specific to the defined geographic macro-area and are a result of the historical and economic development of the basic type of farming. The production of Prosciutto di Modena owes its origin to and is determined by the farming type carried on against the background of the relief and microclimate of the defined micro-area. These distinctive conditions have tightened the link between the characteristics of the raw material, the methods of preparing the product and the success of the designation, which is in turn intimately linked with the specific socio-economic development of the geographical area that has conferred on the ham qualities not found elsewhere. In the defined macro-area, the development of indigenous breeds of pigs, recorded in central and northern Italy from Etruscan times, has kept pace with the cultivation of cereals and the processing of milk, which are used in the feeding of the pigs. Those developments have determined the characteristics of the raw material and led to a very specific type of production, the rearing of heavy pigs for slaughter at an advanced age. Those trends led to cured ham increasingly and naturally becoming a production objective, concentrated from earliest times in a few areas particularly suited by virtue of their particular environmental conditions which, underscored by the human factor, led to those areas gradually becoming specialised. The history of the product dates back to antiquity and has been documented in its area of origin since the Bronze Age, the period in which the rearing of domestic animals took root and the use of salt (sodium chloride) was discovered. In historical and economic terms, the custom of preserving meat using salt was established with the coming of the Celts and later refined in Roman times. The origin of the product has been historically documented since pre-industrial times, as has the origin of the raw material, being the product of an exceptional development of a typical rural practice common to the entire Po region that has found in the hills surrounding the Panaro catchment area (the piedmont zone of the Tuscan-Emilian Apennines) a ‘home’ with unique climate and environmental conditions.

Electronic (url) reference to the publication of the product specification


https://www.masaf.gov.it/flex/cm/pages/ServeAttachment.php/L/IT/D/1%252F9%252Fe%252FD.9dec39ce0bed60b4389b/P/BLOB%3AID%3D3339/E/pdf?mode=download



(1)  Commission Delegated Regulation (EU) 2025/27 of 30 October 2024 supplementing Regulation (EU) 2024/1143 of the European Parliament and of the Council with rules concerning the registration and the protection of geographical indications, traditional specialities guaranteed and optional quality terms and repealing Delegated Regulation (EU) No 664/2014 (OJ L, 2025/27, 15.1.2025, ELI: http://data.europa.eu/eli/reg_del/2025/27/oj).


ELI: http://data.europa.eu/eli/C/2026/4341/oj
ISSN 1977-091X (electronic edition)