Biopolymer is thrilled to announce that it has successfully raised 400,000 in funding, marking a pivotal moment for the future of Italian culinary education. This investment will be instrumental in furthering the mission of Prosciutto Academy™, a trademark of the European Ham Academy based in Denmark (www.EUham.com), as it expands its reach into Italy. In 2025, the European Ham Academy will proudly establish a new branch office in Italy under the banner Accademia del Prosciutto, an initiative dedicated to the educational promotion and celebration of Italy’s diverse DOP hams.
For too long, global attention has been narrowly focused on well-known Parma ham and Friuli's San Daniele, often relegating to the shadows a plethora of other extraordinary cured hams. The new branch aims to rectify this imbalance by showcasing the rich culinary traditions and intricate artisanal methods behind some of Italy’s lesser-known but equally captivating hams. From the revered Black Pig Prosciutto of Culatello in Colorno, the rustic charm of Cinta Senese in Tuscany, to the distinctive flavors found in Apulo-Calabrese and Nebrodi hams from Sicily, these premium offerings are handcrafted by small, family-run companies nestled in regions stretching from the Swiss border down to the southern tip of the country.
The funding will drive educational programs, workshops, and events intended to bring these almost secret culinary gems to the forefront, offering both connoisseurs and newcomers an immersive experience into Italy’s unique tradition of ham production. This initiative promises not only to elevate the appreciation of Italy’s historical culinary heritage but also to support sustainable practices and economic growth within local communities.
