The Consorzio Prosciutto di Parma, Italy, announced new rules governing the production of its cured ham. Beginning Sept. 4, 2023, fresh pork legs entering production to become Prosciutto di Parma must meet these standards. The new rules span the entire process from the genetics of permitted pigs to the shelf life of presliced product and follow a lengthy period of review and study. The final new rule relates to the DMD (Date of Minimum Durability), which has been extended after extensive study.