On January 3, 2024, Italy issued document 2024/0003/IT, which proposes to amend the regulations on the production and sale of ham and ham. The feedback period ends April 4, 2024. Main contents:

(1) Revision of the definition of cooked ham;

(2) Raw materials and production and processing methods allowed for cooked ham, raw ham, ham sausage and other products. For example, cooked ham is allowed to use wine, vinegar, sugar, glucose, fructose, milk protein, soy protein, natural or physically modified starch, flavoring agents, permitted additives, etc.; Processing method: brine preparation, salting, molding, heat treatment, pasteurization and other technological processes;

(3) Sensory characteristics. There is no liquid in the package of cooked ham, pink, tight meat and other requirements;

(4) Sales requirements. Pre-packaged cooked ham storage temperature should not be higher than 4°C, can be sold in vacuum or atmospheric packaging; Select cooked ham with moisture content < 76.5%, high quality cooked ham is not allowed to use additives other than ascorbic acid and isoascorbic acid, MSG, lactate, potassium chloride or sodium.

For more details, see

https://technical-regulation-information-system.ec.europa.eu/en/notification/25305