Parma ham is one of Italy’s most cherished specialities and one of its most famous GI brands. In order to bear the name Parma, the ham must be produced in accordance with a stringent rules laid down in its PDO specification, using locally bred pork leg and sea salt. Italy’s food police unit collected DNA samples from pigs from 30 farms and slaughterhouses in northern Italy earlier this year. Parma and Prosciutto di San Daniele producers have been charged with importing pig sperm from Denmark in an attempt to breed leaner pigs, which contravenes the rules allowing only local pure Italian breeds. Fraud investigations are ongoing.
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