Pork Report HIGH ON THE HOGS BY BERNARD SHIRE meatpoultry@sosland.com Artisan ham and premium pork find a home in the US market T he continuing American economic recession hasn’t seemed to slow ham have been exploding in the US ever since the US Dept. of Agriculture’s Food Safety and Inspection Service gave its blessing to Spanish ham-processing plants in 2005, and allowed importing of Jamon (Spanish hams) here. While Spanish Iberico hams and Italian prosciutto are thought by many to be the fi nest ham and pork products in the world, American ham and pork-makers are not being outdone by their European competitors. “Artisan” American ham and pork manufacturers are making their own versions of Spanish Iberico and Italian prosciuitto, which many US consumers consider to be as fine as the products from Europe. down what has been a growing trend in the meat industry – the production and sale of high-end meat products. What started in the beef industry as a movement toward high-end meats brought beef like Kobe steak from Japan to the United States, as well as Kobe-style products made here. Likewise, pork is stepping up to the plate. Sales of high-end pork and Iberico is unique Raul Martin, export manager for Fermin brand Iberico and Serrano Spanish ham products and the company’s 66 • Meat&Poultry • July 2012 • www.MeatPoultry.comhttp://www.MeatPoultry.com