Research and Development also translate into continuous internal laboratory tests, from raw materials to finished products, which are not necessarily required by law or specifications. These tests guarantee and monitor the integrity of our products.
Careful studies of the fat-soluble and water-soluble aromatic particles of the yeasts responsible for the fragrances and taste of cured meats have made it possible to achieve the natural “cultivation” of those needed for imparting flavours and fragrances, keeping their presence constant over time.
The ideal conditions and environments for the development of flavors and taste are also being studied.
From the calibration of temperature, humidity and convective motion control systems, to the use and maintenance of those materials best suited to the development and containment of natural yeasts.
This is a pilot project to evaluate the technological quality of heavy pig meat used for PDO dry-cured hams with innovative genomic and process techniques.
The production chain of Italian PDO dry-cured hams needs innovation in order to provide a product that meets the needs of consumers more closely and that can be easily integrated into a quality control and traceability plan.
In order to address these needs, the pilot project aims to study the applicability of innovative genomic and process techniques to the evaluation of the technological quality of pig legs and to the traceability of the product along the entire production chain.
The study will be conducted in compliance with current regulations on animal welfare, to protect the ethical aspects of animal breeding as well as the environmental aspects of the production cycle, in order to identify optimal growth parameters.
The economic needs of all the production chain operators will be taken into consideration: pig farmers, slaughterhouse operators and processing operators, paying attention to consumers’ requirements in terms of organoleptic and nutritional quality and health impact.
The expected results of the research will help pig farmers and processing operators make an informed genetic choice, with better guidelines for breeding heavy pigs. The integration of predictive but nondestructive technology will improve the homogeneity of traditional production and result in healthier dry-cured hams, reducing the salt content while maintaining product safety.
The research will make it possible to enhance the quality characteristics and consistency of Prosciutto di Parma and increase its competitiveness on international markets.