Parma ham industry struggles with climate change and swine fever, threatening supply and raising costs.

Parma ham, or Prosciutto di Parma, faces challenges due to climate change and African swine fever, impacting pork production. Higher temperatures have disrupted traditional curing methods, while the virus has reduced pork leg supply and raised costs. The annual $1.6 billion industry is adapting with air conditioning and stricter controls, but concerns about supply and rising prices persist.

November 17, 2024
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