# Commission Implementing Regulation (EU) No 1208/2013 of 25 November 2013 approving minor amendments to the specification for a name entered in the register of protected designations of origin and protected geographical indications (Prosciutto di Parma (PDO)), Division 5.2: Specificity of the product

Extent: E+W+S+N.I.

‘Prosciutto di Parma’ is a raw ham that has been aged for a period of at least 12 months; the only ingredients permitted are pork and salt. The finished product has a rounded external shape and the distal part (the foot) has been removed, with a maximum of 6 cm of meat standing proud of the head of the femur. The aged product normally weighs 8-10 kg, but never less than 7 kg; the colour when cut is uniform pink to red, interspersed with pure white where fat is present; the meat has a delicate, sweet flavour, is not very salty and has a fragrant and characteristic aroma. In analyses, the product satisfies precise criteria relating to water content (between 59 % and 63,5 %), salt (between 4,2 % and 6,2 %) and protein breakdown (between 24 and 31 %).

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Source: https://www.legislation.gov.uk/eur/2013/1208/annex/II/division/CONSOLIDATED/division/5/division/5.2 (the official version)
Page: https://openlegislation.uk/eu-regulation-2013-1208/annex-II/division-CONSOLIDATED/division-5/division-5.2
Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives.