Quick Take — Ham: why is it called that?

There are various hypotheses, but they all agree that ham is about to dry up…

the etymology derives .. from the processing: once slaughtered, the leg of the pig is put to cool, and salted so that the salt dries out the meat to stop the development of bacteria and thus enable preservation. A technique already known in Roman times, which has evolved over time..

PDO & PGI certifications

‘Two thirds of the pork legs processed in Italy come from pigs bred in Spain and Northern Europe…’. And unfortunately some scandals – such as prosciuttopoli – have shaken the sector: we need ad hoc marketing campaigns that explain the value of the PDO

Bird flu: global spread of virus fuels fears of human contamination

In Italy, where we had prosciuttopoli, a scandal that broke out in 2019 and was never seriously tackled, absolutely nothing is happening, despite the fact that swine plague licks the borders of Langhirano (Parma), it is surprising that this is happening given that Ettore Prandini, president of Coldiretti, is a farmer. And in the USA there has been the first death of a human being