This report will examine the following three types of cured ham:
- Traditional cured ham obtained from the meat of the Cinta Senese pig, a native breed of Tuscany;
- Parma Ham protected by a designation of origin (PDO);
- Generic non-PDO cured ham produced with fresh hams imported from abroad.
Kees de Roest, Stefano Pignedoli – CRPA
Giovanni Belletti – University of Florence
Davide Menozzi, Filippo Arfini – University of Parma