Analysis on Production of Cured Pork Products

Wednesday, 17th November 2021. Slow Food’s new research study “European Quality Schemes, Between Identity-Shaping Values and the Market”, by Chiara Palandri, Raffaella Ponzio, and Piero Sardo, was presented in September during “Cheese 2021” organised by Slow Food at the City of Bra, Italy. The study is an analysis of the production specifications for 176 cured pork products registered under one of the European Union’s quality schemes, it fits in perfectly with the theme of this year’s Cheese, “Consider the Animals.”

These geographical indications are supposed to protect and support traditional European food products, defend diversity, and reward quality, but a closer look at their product specifications reveals plenty of gray areas, and ultimately a discouraging picture when it comes to sustainability, animal welfare, and consumer health.

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Photo by Rita E on Pixabay.