Division 3.3 Raw materials (for processed products only)

The raw material (fresh hind legs) used for the production of ‘Prosciutto di Parma’ is characterised by the following: the consistency of the fat is rated by calculating the iodine index and/or linoleic acid content taken in the internal and external fat layers of subcutaneous panniculus adiposus in the hind leg. Each sample must have a maximum iodine index of 70 and a maximum linoleic acid content of 15 %; the depth of the fat covering of the external part of the fresh, trimmed hind leg, measured vertically from the top of the femur (‘sottonoce’), must be approximately 20 mm for fresh hind legs used for the production of ‘Prosciutto di Parma’ weighing between 7 and 9 kg and approximately 30 mm for fresh hind legs used for the production of ‘Prosciutto di Parma’ weighing more than 9 kg. The depth of this fat layer must not be less than 15 mm and 20 mm, respectively, for the two categories of fresh hind legs, including the rind. At the ‘crown’, the layer of fat must be such that the rind cannot separate from the underlying layer of muscle fibre. Fresh trimmed hind legs should preferably weigh between 12 and 14 kg but must never weigh less than 10 kg.