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56 million packs (6m kg) of presliced Parma Ham were sold in 2009, a
7.8% increase on the previous year. Pre-sliced Parma Ham represents
12% of production, 9.5 million hams and is worth nearly two billion
euros. 69% of presliced is exported.
Despite the downturn, the UK and Ireland showed great results with a
19% increase and a 35% share, confirming it as the major export region.
The market for pre-sliced Parma Ham has experienced excellent growth -
in 2002 there were 500,000 kg of pre-sliced product, and now it's
nearing a record figure of 2 million kg.
"The pre-sliced market is giving us enormous satisfaction and
ended 2009 with a growth of 7.8%. This growth bears witness to the
consumer's love of our product but the effort our companies must make
now is to capitalize on the competitive advantage," commented
Paolo Tanara, president of the Parma Ham Consortium.
Parma Ham is a completely natural food with nothing added except salt.
The curing is controlled carefully so that the ham absorbs only
enough salt to preserve it and to retain its distinctive sweet
flavour. Parma Ham is PDO certified and this ensures that it is only
produced, processed and prepared by traditional methods in the
traditional production area which surrounds the Italian town of Parma.
The unique taste of Parma Ham is dependent on the traditional
production process passed down from Roman times, carefully controlled
by the Consorzio del Prosciutto di Parma. Only hams that have passed
stringent curing regulations approved by the EU can be awarded the
stamp of the Ducal crown - a five pointed coronet logo with PARMA in
the centre which is branded onto the ham. The Ducal Crown is now a
certification trademark.
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