The project “Innovating the pork chain through the valorisation of vegetal by-products and the use of advanced “omics” and processing technologies, for the sustainable production of fresh and processed pork meat products with a positive impact on human health – GREEN CHARCUTERIE “, is funded by the Emilia Romagna region in the Por Fesr 2014-2020 Axis Line 1 of Research and Innovation, to support strategic industrial research projects in the priority areas of Intelligent (SMART) Specialization Strategy.

The project is funded with Euro 1,403,625, of which around 70% will be covered by regional funding; the duration of the project is two years (April 2016 – March 2018) with extension until the end of July 2018.




Recent studies and epidemiological data have documented a significant association between the onset of human serious diseases and the high consumption of red meat and processed meat products. Based on these data, the guidelines provided by the IARC (International Agency for Research on Cancer) through the European Code against cancer (1), recommend a moderate consumption of red meat and advice against the consumption of processed pork products. It is clear that such recommendations, if strictly observed, would have significant impacts on the Italian pork sector, which is deeply rooted in the Emilia Romagna region, in terms of both production and consumption.</Considering these observations, the Green Charcuterie project aims to improve the nutritional characteristics of Italian fresh and processed pork products, to protect consumers’ health and to support companies involved in meat processing from an economic and occupational point of view.

What strategies can be effective in consolidating pork chain and ensuring the quality of products intended for consumers?

(1) European code



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