Italian case study: local and global cured ham chains

This report will examine the following three types of cured ham:

1. Traditional cured ham obtained from the meat of the Cinta Senese pig, a native breed of Tuscany;
2. Parma Ham protected by a designation of origin (PDO);
3. 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

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