Parma ham is one of Italy’s tastiest exports. Now it’s in big trouble

Synopsis: Italy's famed Parma ham faces significant challenges due to climate change and African swine fever, both threatening its traditional production. Parma ham, celebrated for its rich flavor and protected status, must meet strict criteria, including using Italian-grown pork and traditional curing methods. Producers like Stefano Borchini continue the centuries-old practices, using just meat, salt, time, and air, and attracting food tourists to the region. However, warming temperatures now necessitate cooling systems in curing rooms, while African swine fever has forced culling of infected pigs and increased costs. Export restrictions and bans from major markets, including China and Japan, have further strained the Italian pork industry, risking an annual $9 billion turnover. Despite these obstacles, Parma remains a popular destination for food lovers eager to savor this ancient delicacy.

Written By: Barbie Latza Nadeau, Antonia Mortensen and Alessandro Gentili, CNN
Photo Credit: Alessia Pierdomenico/Bloomberg/Getty Images
Published: November 17, 2024