The Protection Consortium has promoted an in-depth scientific study to meet the modern consumer’s demands for transparency and quality
The Consortium for the Protection of Prosciutto di Modena PDO announces the publication of a new in-depth study conducted in collaboration with the Experimental Station for the Food Preserving Industry (SSICA), with the aim of analysing in detail the nutritional composition, sensory characteristics and shelf life of Prosciutto di Modena PDO.
In a context in which consumers are increasingly attentive to origin, transparency and clarity of information on ingredients, production processes and nutritional values, the Consortium wanted to provide an updated analysis, thus confirming its ongoing commitment to promoting a product of excellence in Italy's gastronomic heritage.
The study confirms the excellent quality of the ham, with a nutritional profile characterised by high biological value proteins, bioavailable haem iron, B vitamins and essential minerals, with a content and quality of fatty acids that maintain a nutritionally balanced ratio and remain substantially unchanged as the curing process progresses.
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