Parma Ham in Peril 🇮🇹🍖

[tts.alexius]

Parma ham – or Prosciutto di Parma – is an Italian cured meat composed of just pork, salt and time, as has been done in the region of Emilia Romagna for hundreds of years. People come to this area to taste this and other sights such as Parmesan cheese and serious balsamic vinegar. However climate change creates problems to curing conditions while African swine fever greatly impacts animal stocks by forcing the culling of thousands of pigs and strict export bans from major markets such as China and Japan. While now there are less of fresh pork supplies available and even increased costs, people such as Stefano Borchini maintain their attentive work in preserving this darling for the gourmands worldwide.​

 

[yejii]

Parma ham (Prosciutto di Parma) is such a classic! The blend of just pork, salt, and time makes it a true delicacy in the Emilia Romagna region. But you're right—climate change and African swine fever are making things tougher for producers. With fewer pigs and export restrictions, it’s harder to maintain the same level of quality. Despite all this, people like Stefano Borchini continue their meticulous work to keep this iconic treat alive for food lovers around the world. It’s a tough road, but the passion for tradition makes it all worthwhile!

 

[redvelvetjoy]

Such an interesting post! It’s amazing to think about all the tradition and care that goes into making Prosciutto di Parma. It’s sad to hear how climate change and African swine fever are making things so difficult. Big respect to people like Stefano Borchini who keep this incredible food alive despite everything.