{"id":127061,"date":"2024-11-17T23:58:56","date_gmt":"2024-11-17T16:58:56","guid":{"rendered":"https:\/\/hotvideos24.online\/?p=127061"},"modified":"2024-11-17T23:58:56","modified_gmt":"2024-11-17T16:58:56","slug":"parma-ham-is-one-of-italys-tastiest-exports-now-its-in-big-trouble","status":"publish","type":"post","link":"https:\/\/hotvideos24.online\/?p=127061","title":{"rendered":"Parma ham is one of Italy\u2019s tastiest exports. Now it\u2019s in big trouble"},"content":{"rendered":"<p> <script async src=\"https:\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js?client=ca-pub-3711241968723425\"\r\n     crossorigin=\"anonymous\"><\/script>\r\n<ins class=\"adsbygoogle\"\r\n     style=\"display:block\"\r\n     data-ad-format=\"fluid\"\r\n     data-ad-layout-key=\"-fb+5w+4e-db+86\"\r\n     data-ad-client=\"ca-pub-3711241968723425\"\r\n     data-ad-slot=\"7910942971\"><\/ins>\r\n<script>\r\n     (adsbygoogle = window.adsbygoogle || []).push({});\r\n<\/script><br \/>\n<\/p>\n<div data-editable=\"content\" itemprop=\"articleBody\" data-reorderable=\"content\">\n<p data-uri=\"cms.cnn.com\/_components\/editor-note\/instances\/cm3h9x7d200073b6mwo7251ag@published\" data-editable=\"text\" data-component-name=\"editor-note\" class=\"editor-note vossi-editor-note inline-placeholder \" data-article-gutter=\"true\">\n    <em>For travel tips, recipes and more insight on Italian culture, sign up for CNN\u2019s <\/em><a href=\"https:\/\/cnn.com\/newsletters\/unlocking-italy?source=nl-acq_article\"><em>Unlocking Italy newsletter<\/em><\/a><em>. This eight-part guide will have you packing your bags in no time.<\/em>\n<\/p>\n<p>\n    <cite class=\"source__cite\"><br \/>\n      <span class=\"source__location\" data-editable=\"location\"\/><br \/>\n      <span class=\"source__text\" data-editable=\"source\">CNN<\/span><br \/>\n        \u00a0\u2014\u00a0<br \/>\n    <\/cite>\n<\/p>\n<p class=\"paragraph inline-placeholder vossi-paragraph\" data-uri=\"cms.cnn.com\/_components\/paragraph\/instances\/cm3h9u2oi000m2cp6boht0my1@published\" data-editable=\"text\" data-component-name=\"paragraph\" data-article-gutter=\"true\">\n            There\u2019s nothing quite like the mouthwatering taste of real Prosciutto di Parma, known the world over as Parma ham.\n    <\/p>\n<p class=\"paragraph inline-placeholder vossi-paragraph\" data-uri=\"cms.cnn.com\/_components\/paragraph\/instances\/cm3h9xh0o00093b6mofu4bynx@published\" data-editable=\"text\" data-component-name=\"paragraph\" data-article-gutter=\"true\">\n            The Italian delicacy, which generates an annual turnover of $1.6 billion, is prized by Italians and enjoys a protected status \u2014 only meat cured in the northern region of Emilia Romagna using just Italian-grown pork legs, salt and air can be certified as authentic by the Parma Ham Consortium.\n    <\/p>\n<p class=\"paragraph inline-placeholder vossi-paragraph\" data-uri=\"cms.cnn.com\/_components\/paragraph\/instances\/cm3h9xh0o000a3b6mtae21p48@published\" data-editable=\"text\" data-component-name=\"paragraph\" data-article-gutter=\"true\">\n            Tourists regularly flock to the region, known for other epicurean delights like balsamic vinegar and Parmesan cheese, to savor the tastiest cuts in their place of origin, bringing in more income as they join guided tours of ham producers.\n    <\/p>\n<p class=\"paragraph inline-placeholder vossi-paragraph\" data-uri=\"cms.cnn.com\/_components\/paragraph\/instances\/cm3h9xh0o000b3b6mkmx1z397@published\" data-editable=\"text\" data-component-name=\"paragraph\" data-article-gutter=\"true\">\n            But all is not well in ham country. A warming climate and the spread of viruses affecting the pigs are causing big problems for Italian pork. The end result is that Parma ham as we know it is increasingly hard to find on international dinner plates.\n    <\/p>\n<p class=\"paragraph inline-placeholder vossi-paragraph\" data-uri=\"cms.cnn.com\/_components\/paragraph\/instances\/cm3h9xh0o000c3b6mzes5yn7a@published\" data-editable=\"text\" data-component-name=\"paragraph\" data-article-gutter=\"true\">\n            Unlike many heavily mechanized meat processing industries, Parma ham production is steeped in history and tradition.\n    <\/p>\n<p class=\"paragraph inline-placeholder vossi-paragraph\" data-uri=\"cms.cnn.com\/_components\/paragraph\/instances\/cm3h9xh0o000d3b6mt4jkpnxl@published\" data-editable=\"text\" data-component-name=\"paragraph\" data-article-gutter=\"true\">\n            In factories like the Slega <em>prosciuttificio<\/em>, in the hamlet of Langhirano near the city of Parma, Stefano Borchini remembers his father teaching him methods of curing Parma ham that date back to Roman times, when local salt was used to preserve the meat.\n    <\/p>\n<p class=\"paragraph inline-placeholder vossi-paragraph\" data-uri=\"cms.cnn.com\/_components\/paragraph\/instances\/cm3h9xh0o000e3b6mzmxb72x4@published\" data-editable=\"text\" data-component-name=\"paragraph\" data-article-gutter=\"true\">\n            The Italian-grown pig\u2019s hind leg is carefully butchered and then salted by a <em>maestro salatore<\/em>, or salt master, and then left for about a week in a cooling room to begin a process that must take at least 400 days and can be cured for up to three years to create the finest aged Parma ham.\n    <\/p>\n<h2 class=\"subheader inline-placeholder\" data-editable=\"text\" data-uri=\"cms.cnn.com\/_components\/subheader\/instances\/cm3hcohcq001j3b6mpkhohzc1@published\" data-component-name=\"subheader\" id=\"meat-salt-time-and-air\" data-article-gutter=\"true\">\n        \u2018Meat, salt, time and air\u2019<br \/>\n<\/h2>\n<div data-uri=\"cms.cnn.com\/_components\/image\/instances\/cm3iv8nlr00072e6ap568msmj@published\" class=\"image image__hide-placeholder\" data-image-variation=\"image\" data-name=\"GettyImages-456317964.jpg\" data-component-name=\"image\" data-observe-resizes=\"\" data-breakpoints=\"{\" image--eq-extra-small=\"\" data-original-ratio=\"0.667\" data-original-height=\"1334\" data-original-width=\"2000\" data-url=\"https:\/\/media.cnn.com\/api\/v1\/images\/stellar\/prod\/gettyimages-456317964.jpg?c=original\" data-editable=\"settings\">\n<div class=\"image__container \" data-image-variation=\"image\" data-breakpoints=\"{\" image--eq-extra-small=\"\">\n       <picture class=\"image__picture\"><source height=\"1334\" width=\"2000\" media=\"(min-width: 1280px)\" srcset=\"https:\/\/media.cnn.com\/api\/v1\/images\/stellar\/prod\/gettyimages-456317964.jpg?q=w_1110,c_fill\/f_webp\" type=\"image\/webp\"><source height=\"1334\" width=\"2000\" media=\"(min-width: 960px)\" srcset=\"https:\/\/media.cnn.com\/api\/v1\/images\/stellar\/prod\/gettyimages-456317964.jpg?q=w_1015,c_fill\/f_webp\" type=\"image\/webp\"><source height=\"1334\" width=\"2000\" media=\"(min-width: 480px)\" srcset=\"https:\/\/media.cnn.com\/api\/v1\/images\/stellar\/prod\/gettyimages-456317964.jpg?q=w_1160,c_fill\/f_webp\" type=\"image\/webp\"><source height=\"1334\" width=\"2000\" media=\"(max-width: 479px)\" srcset=\"https:\/\/media.cnn.com\/api\/v1\/images\/stellar\/prod\/gettyimages-456317964.jpg?q=w_680,c_fill\/f_webp\" type=\"image\/webp\"><img decoding=\"async\" src=\"https:\/\/media.cnn.com\/api\/v1\/images\/stellar\/prod\/gettyimages-456317964.jpg?q=w_1110,c_fill\" alt=\"Parma ham exported from Italy is enjoyed all around the world.\" class=\"image__dam-img image__dam-img--loading\" onload=\"this.classList.remove('image__dam-img--loading')\" onerror=\"imageLoadError(this)\" height=\"1334\" width=\"2000\" loading=\"lazy\"\/><\/source><\/source><\/source><\/source><\/picture>\n    <\/div>\n<\/div>\n<p class=\"paragraph inline-placeholder vossi-paragraph\" data-uri=\"cms.cnn.com\/_components\/paragraph\/instances\/cm3h9xh0o000f3b6m6tnieosf@published\" data-editable=\"text\" data-component-name=\"paragraph\" data-article-gutter=\"true\">\n            Parma ham is salted twice, grease-sealed with a lard and salt mixture, and then left to cure in climate-controlled rooms. When possible, curing room windows are left open to let in the clean local air.\n    <\/p>\n<p class=\"paragraph inline-placeholder vossi-paragraph\" data-uri=\"cms.cnn.com\/_components\/paragraph\/instances\/cm3h9xh0o000g3b6m0l8oz4g1@published\" data-editable=\"text\" data-component-name=\"paragraph\" data-article-gutter=\"true\">\n            \u201cMy father founded this company, and my first job in the factory was to swat the flies when I was six years old,\u201d Borchini says. \u201cYou have a passion for this product, like a wine producer, it\u2019s the same. When you produce food, it\u2019s special. You put your heart in what you do.\u201d\n    <\/p>\n<p class=\"paragraph inline-placeholder vossi-paragraph\" data-uri=\"cms.cnn.com\/_components\/paragraph\/instances\/cm3h9xh0o000i3b6mcrd7df8t@published\" data-editable=\"text\" data-component-name=\"paragraph\" data-article-gutter=\"true\">\n            Each of the 40,000 to 50,000 legs of ham the company produces each year is cured the same exact way, and tested for quality with a needle made from horse bone. The needle is stuck into the curing ham in several places and pulled out to check the smell to ensure food safety.\n    <\/p>\n<p class=\"paragraph inline-placeholder vossi-paragraph\" data-uri=\"cms.cnn.com\/_components\/paragraph\/instances\/cm3h9xh0o000j3b6mzpoj39qu@published\" data-editable=\"text\" data-component-name=\"paragraph\" data-article-gutter=\"true\">\n            Borchini explains the final phases of the curing process are fine tuned by opening and closing windows to let in the fresh air on cool nights, just the way his father taught him to do. \u201cMeat, salt, time and air is what it takes,\u201d he says.\n    <\/p>\n<p class=\"paragraph inline-placeholder vossi-paragraph\" data-uri=\"cms.cnn.com\/_components\/paragraph\/instances\/cm3h9xh0o000k3b6mofn3gbn6@published\" data-editable=\"text\" data-component-name=\"paragraph\" data-article-gutter=\"true\">\n            The process \u2014 and the product \u2014 draws hundreds of thousands of foodies and curious visitors from all over the world to the area each year to take food tours. Up and down the streets of Parma and little hamlets like Langhirano, small tour groups taste the delicacies, often in conjunction with the area\u2019s other delicacies including Parmiggiano Reggiano (or Parmesan cheese), balsamic vinegar from Modena and local wine.\n    <\/p>\n<p class=\"paragraph inline-placeholder vossi-paragraph\" data-uri=\"cms.cnn.com\/_components\/paragraph\/instances\/cm3h9xh0o000l3b6mz7qqjsyl@published\" data-editable=\"text\" data-component-name=\"paragraph\" data-article-gutter=\"true\">\n            But lately, threats like manmade climate change and diseases like African swine fever have challenged the ham industry.\n    <\/p>\n<p class=\"paragraph inline-placeholder vossi-paragraph\" data-uri=\"cms.cnn.com\/_components\/paragraph\/instances\/cm3h9xh0o000m3b6m44go9ymx@published\" data-editable=\"text\" data-component-name=\"paragraph\" data-article-gutter=\"true\">\n            Borchini says that a few years ago his business had to install air conditioning systems in the curing rooms because the air doesn\u2019t cool down like it used to.\n    <\/p>\n<p class=\"paragraph inline-placeholder vossi-paragraph\" data-uri=\"cms.cnn.com\/_components\/paragraph\/instances\/cm3h9xh0o000n3b6mvpaj707n@published\" data-editable=\"text\" data-component-name=\"paragraph\" data-article-gutter=\"true\">\n            \u201cWe no longer have the fresh cool nights during the summer that we had before, but we are lucky that we can continue,\u201d he says. \u201cIt has changed by one or two degrees warmer at night than 15 years ago, which means we have had to adjust.\u201d\n    <\/p>\n<div data-uri=\"cms.cnn.com\/_components\/image\/instances\/cm3iv8qi800092e6aw5vegizu@published\" class=\"image image__hide-placeholder\" data-image-variation=\"image\" data-name=\"AP24275402190887.jpg\" data-component-name=\"image\" data-observe-resizes=\"\" data-breakpoints=\"{\" image--eq-extra-small=\"\" data-original-ratio=\"0.6665\" data-original-height=\"1333\" data-original-width=\"2000\" data-url=\"https:\/\/media.cnn.com\/api\/v1\/images\/stellar\/prod\/ap24275402190887.jpg?c=original\" data-editable=\"settings\">\n<div class=\"image__container \" data-image-variation=\"image\" data-breakpoints=\"{\" image--eq-extra-small=\"\">\n       <picture class=\"image__picture\"><source height=\"1333\" width=\"2000\" media=\"(min-width: 1280px)\" srcset=\"https:\/\/media.cnn.com\/api\/v1\/images\/stellar\/prod\/ap24275402190887.jpg?q=w_1110,c_fill\/f_webp\" type=\"image\/webp\"><source height=\"1333\" width=\"2000\" media=\"(min-width: 960px)\" srcset=\"https:\/\/media.cnn.com\/api\/v1\/images\/stellar\/prod\/ap24275402190887.jpg?q=w_1015,c_fill\/f_webp\" type=\"image\/webp\"><source height=\"1333\" width=\"2000\" media=\"(min-width: 480px)\" srcset=\"https:\/\/media.cnn.com\/api\/v1\/images\/stellar\/prod\/ap24275402190887.jpg?q=w_1160,c_fill\/f_webp\" type=\"image\/webp\"><source height=\"1333\" width=\"2000\" media=\"(max-width: 479px)\" srcset=\"https:\/\/media.cnn.com\/api\/v1\/images\/stellar\/prod\/ap24275402190887.jpg?q=w_680,c_fill\/f_webp\" type=\"image\/webp\"><img decoding=\"async\" src=\"https:\/\/media.cnn.com\/api\/v1\/images\/stellar\/prod\/ap24275402190887.jpg?q=w_1110,c_fill\" alt=\"Italian pigs have been at risk from a swine fever outbreak that emerged in 2021.\" class=\"image__dam-img image__dam-img--loading\" onload=\"this.classList.remove('image__dam-img--loading')\" onerror=\"imageLoadError(this)\" height=\"1333\" width=\"2000\" loading=\"lazy\"\/><\/source><\/source><\/source><\/source><\/picture>\n    <\/div>\n<\/div>\n<p class=\"paragraph inline-placeholder vossi-paragraph\" data-uri=\"cms.cnn.com\/_components\/paragraph\/instances\/cm3h9xh0o000o3b6mu67axu4s@published\" data-editable=\"text\" data-component-name=\"paragraph\" data-article-gutter=\"true\">\n            African swine fever, a highly contagious disease that can be fatal to pigs, has also had an impact on production. Although not a danger to humans, the virus can be spread by people, including through the consumption of infected meat. That\u2019s led to strict controls in Italy and beyond.\n    <\/p>\n<p class=\"paragraph inline-placeholder vossi-paragraph\" data-uri=\"cms.cnn.com\/_components\/paragraph\/instances\/cm3h9xh0o000p3b6m5mbvur8t@published\" data-editable=\"text\" data-component-name=\"paragraph\" data-article-gutter=\"true\">\n            Borchini says there\u2019s been a reduction in pork legs of around 8%, and a drastic hike in costs, as a consequence.\n    <\/p>\n<p class=\"paragraph inline-placeholder vossi-paragraph\" data-uri=\"cms.cnn.com\/_components\/paragraph\/instances\/cm3h9xh0o000q3b6mvknty8k4@published\" data-editable=\"text\" data-component-name=\"paragraph\" data-article-gutter=\"true\">\n            \u201cWe are finding that there are just not as many fresh pork legs to meet our needs because of restrictions and controls,\u201d he says. \u201cWe have difficulties in raw materials and the price has increased because there is less pork than usual. The supply is less than the demand, and the price has risen.\u201d\n    <\/p>\n<p class=\"paragraph inline-placeholder vossi-paragraph\" data-uri=\"cms.cnn.com\/_components\/paragraph\/instances\/cm3h9xh0o000r3b6m08fbaeai@published\" data-editable=\"text\" data-component-name=\"paragraph\" data-article-gutter=\"true\">\n            Around 80 miles north of Parma, near Brescia in the northern region of Lombardy, the air is very different.\n    <\/p>\n<p class=\"paragraph inline-placeholder vossi-paragraph\" data-uri=\"cms.cnn.com\/_components\/paragraph\/instances\/cm3h9xh0o000s3b6m88yaa6sv@published\" data-editable=\"text\" data-component-name=\"paragraph\" data-article-gutter=\"true\">\n            On Alberto Cavagnini\u2019s farm, the atmosphere is heavy with the strong scent of pigs. But they are nowhere to be seen, essentially kept under lockdown to protect them from the swine fever virus. Cavagnini produces pork for products including Parma ham and San Daniele ham \u2014 a similar cured meat originating in Italy\u2019s northeastern Friuli region. These are exported all over the world.\n    <\/p>\n<p class=\"paragraph inline-placeholder vossi-paragraph\" data-uri=\"cms.cnn.com\/_components\/paragraph\/instances\/cm3h9xh0o000t3b6m0jaiyaqt@published\" data-editable=\"text\" data-component-name=\"paragraph\" data-article-gutter=\"true\">\n            Cavagnini has had to cull more than 2,000 of his animals after the virus, thought to have been introduced by wild boar, was detected in one of his pig barns earlier this year. The government, which has appointed a special commissioner to help manage the crisis, requires the destruction of all animals on farms where the virus has been detected.\n    <\/p>\n<p class=\"paragraph inline-placeholder vossi-paragraph\" data-uri=\"cms.cnn.com\/_components\/paragraph\/instances\/cm3h9xh0o000u3b6m3rxz6cg2@published\" data-editable=\"text\" data-component-name=\"paragraph\" data-article-gutter=\"true\">\n            \u201cIt\u2019s obligatory to destroy the animals because the virus is so contagious,\u201d he says. Workers take strict safety measures, including showering before they are in contact with his pigs, to avoid accidental spread of the virus, which is not airborne but easily carried on shoes or clothing.\n    <\/p>\n<p class=\"paragraph inline-placeholder vossi-paragraph\" data-uri=\"cms.cnn.com\/_components\/paragraph\/instances\/cm3h9xh0o000v3b6myo0nwam1@published\" data-editable=\"text\" data-component-name=\"paragraph\" data-article-gutter=\"true\">\n            \u201cThere is no option but to put down the infected animals because 95% of the animals will die in a painful way,\u201d he says.\n    <\/p>\n<div data-uri=\"cms.cnn.com\/_components\/image\/instances\/cm3iv8tki000b2e6asa610j8c@published\" class=\"image image__hide-placeholder\" data-image-variation=\"image\" data-name=\"GettyImages-504785267.jpg\" data-component-name=\"image\" data-observe-resizes=\"\" data-breakpoints=\"{\" image--eq-extra-small=\"\" data-original-ratio=\"0.6665\" data-original-height=\"1333\" data-original-width=\"2000\" data-url=\"https:\/\/media.cnn.com\/api\/v1\/images\/stellar\/prod\/gettyimages-504785267.jpg?c=original\" data-editable=\"settings\">\n<div class=\"image__container \" data-image-variation=\"image\" data-breakpoints=\"{\" image--eq-extra-small=\"\">\n       <picture class=\"image__picture\"><source height=\"1333\" width=\"2000\" media=\"(min-width: 1280px)\" srcset=\"https:\/\/media.cnn.com\/api\/v1\/images\/stellar\/prod\/gettyimages-504785267.jpg?q=w_1110,c_fill\/f_webp\" type=\"image\/webp\"><source height=\"1333\" width=\"2000\" media=\"(min-width: 960px)\" srcset=\"https:\/\/media.cnn.com\/api\/v1\/images\/stellar\/prod\/gettyimages-504785267.jpg?q=w_1015,c_fill\/f_webp\" type=\"image\/webp\"><source height=\"1333\" width=\"2000\" media=\"(min-width: 480px)\" srcset=\"https:\/\/media.cnn.com\/api\/v1\/images\/stellar\/prod\/gettyimages-504785267.jpg?q=w_1160,c_fill\/f_webp\" type=\"image\/webp\"><source height=\"1333\" width=\"2000\" media=\"(max-width: 479px)\" srcset=\"https:\/\/media.cnn.com\/api\/v1\/images\/stellar\/prod\/gettyimages-504785267.jpg?q=w_680,c_fill\/f_webp\" type=\"image\/webp\"><img decoding=\"async\" src=\"https:\/\/media.cnn.com\/api\/v1\/images\/stellar\/prod\/gettyimages-504785267.jpg?q=w_1110,c_fill\" alt=\"The problems facing ham producers have led to reduced supplies and price rises.\" class=\"image__dam-img image__dam-img--loading\" onload=\"this.classList.remove('image__dam-img--loading')\" onerror=\"imageLoadError(this)\" height=\"1333\" width=\"2000\" loading=\"lazy\"\/><\/source><\/source><\/source><\/source><\/picture>\n    <\/div>\n<\/div>\n<p class=\"paragraph inline-placeholder vossi-paragraph\" data-uri=\"cms.cnn.com\/_components\/paragraph\/instances\/cm3h9xh0o000w3b6mqp4wk88h@published\" data-editable=\"text\" data-component-name=\"paragraph\" data-article-gutter=\"true\">\n            In all, more than 200,000 pigs have been killed in the region of Lombardy since the virus was detected in 2021 and nearly 90,000 in the last two months.\n    <\/p>\n<p class=\"paragraph inline-placeholder vossi-paragraph\" data-uri=\"cms.cnn.com\/_components\/paragraph\/instances\/cm3h9xh0o000y3b6mfvptr03t@published\" data-editable=\"text\" data-component-name=\"paragraph\" data-article-gutter=\"true\">\n            The situation is slowly coming under control, but for some pork producers it\u2019s too late.\n    <\/p>\n<p class=\"paragraph inline-placeholder vossi-paragraph\" data-uri=\"cms.cnn.com\/_components\/paragraph\/instances\/cm3h9xh0o000z3b6ml72yz0cr@published\" data-editable=\"text\" data-component-name=\"paragraph\" data-article-gutter=\"true\">\n            Almost a dozen pig farms have had to close in Italy since the virus outbreak. It has also been devastating for producers who rely on international markets, since European Union regulations ban pork exports from regions in the swine fever \u201cred zone.\u201d\n    <\/p>\n<p class=\"paragraph inline-placeholder vossi-paragraph\" data-uri=\"cms.cnn.com\/_components\/paragraph\/instances\/cm3h9xh0o00103b6mex1203en@published\" data-editable=\"text\" data-component-name=\"paragraph\" data-article-gutter=\"true\">\n            Davide Calderone, head of the Assisca association of Italy\u2019s meat and cured meat producers, says the Italian pork industry, which extends to sausages, mortadella and salami, has an annual turnover of around $9 billion. Were it not for the virus, exports should be accounting for $2 billion.\n    <\/p>\n<p class=\"paragraph inline-placeholder vossi-paragraph\" data-uri=\"cms.cnn.com\/_components\/paragraph\/instances\/cm3h9xh0o00113b6mrwcp4hwi@published\" data-editable=\"text\" data-component-name=\"paragraph\" data-article-gutter=\"true\">\n            In the last year, several countries have all banned Italian pork exports.\n    <\/p>\n<p class=\"paragraph inline-placeholder vossi-paragraph\" data-uri=\"cms.cnn.com\/_components\/paragraph\/instances\/cm3h9xh0o00123b6mlj0c2nz6@published\" data-editable=\"text\" data-component-name=\"paragraph\" data-article-gutter=\"true\">\n            \u201cChina, Japan, Taiwan have completely closed the market because of African swine fever,\u201d Calderone says. \u201cOther countries, for example Canada, the United States, Brazil recognize the European system with regionalization bans depending on where the virus has been detected.\u201d\n    <\/p>\n<p class=\"paragraph inline-placeholder vossi-paragraph\" data-uri=\"cms.cnn.com\/_components\/paragraph\/instances\/cm3h9xh0o00133b6mc1ozrocr@published\" data-editable=\"text\" data-component-name=\"paragraph\" data-article-gutter=\"true\">\n            Calderone says Italy has been able to maintain pork exports to many countries with some limitations. \u201cWe are trying to convince them about the system, about the safety, and the animal health of our products,\u201d he says.\n    <\/p>\n<p class=\"paragraph inline-placeholder vossi-paragraph\" data-uri=\"cms.cnn.com\/_components\/paragraph\/instances\/cm3h9xh0o00143b6mx6d75ton@published\" data-editable=\"text\" data-component-name=\"paragraph\" data-article-gutter=\"true\">\n            Back in Parma, there is no convincing necessary. A steady flow of food tourists stream in and out of the delis and showrooms to savor the ancient delicacy, perhaps unaware of the challenges behind producing each scrumptious leg of ham but clearly grateful for the experience.\n    <\/p>\n<\/p><\/div>\n<p><script async src=\"https:\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js?client=ca-pub-3711241968723425\"\r\n     crossorigin=\"anonymous\"><\/script>\r\n<ins class=\"adsbygoogle\"\r\n     style=\"display:block\"\r\n     data-ad-format=\"fluid\"\r\n     data-ad-layout-key=\"-fb+5w+4e-db+86\"\r\n     data-ad-client=\"ca-pub-3711241968723425\"\r\n     data-ad-slot=\"7910942971\"><\/ins>\r\n<script>\r\n     (adsbygoogle = window.adsbygoogle || []).push({});\r\n<\/script><br \/>\n<br \/><div data-type=\"_mgwidget\" data-widget-id=\"1660802\">\r\n<\/div>\r\n<script>(function(w,q){w[q]=w[q]||[];w[q].push([\"_mgc.load\"])})(window,\"_mgq\");\r\n<\/script>\r\n<br \/>\n<br \/><a href=\"https:\/\/www.cnn.com\/2024\/11\/17\/travel\/parma-ham-italy-exports-virus-pigs\/index.html\">Source link <\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>For travel tips, recipes and more insight on Italian culture, sign up for CNN\u2019s Unlocking Italy newsletter. This eight-part guide will have you packing your bags in no time. 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