The Consortium for the Protection of Prosciutto di Modena PDO has presented the results of new scientific research conducted in collaboration with the Experimental Station for the Food Preserving Industry (SSICA), confirming the high quality of this local product of excellence
Yesterday, during the conference entitled “Quality as an ingredient of excellence: the value of the Modena region”, the Consortium for the Protection of Prosciutto di Modena PDO presented the results of new scientific research conducted in collaboration with the Experimental Station for the Food Preserving Industry (SSICA). The study provides an in-depth analysis of the nutritional composition, sensory quality and shelf life of Prosciutto di Modena PDO, confirming the high quality profile of this regional product of excellence.
The research highlights a ham with significant nutritional characteristics, with a consistent and harmonious profile throughout the curing period. The research shows that the product contains proteins of high biological value, which increase with curing (from 26.4% at 16 months to 27.6% at 24 months); highly bioavailable haem iron, together with zinc, phosphorus and potassium; excellent content of B vitamins, in particular B1 (thiamine), B3 (niacin) and B6 (pyridoxine); a balanced ratio of fatty acids, with a moderate content in the defatted slice (between 6.47% and 8.09%); increase in essential and branched-chain free amino acids as the curing process progresses, responsible for the complexity of taste and aroma.
«Prosciutto di Modena PDO provides B vitamins and essential minerals such as zinc and iron, high-quality proteins, amino acids and peptides that enhance its typical flavour» comment the researchers at SS.
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