In 2011 the nutritional facts have been updated and thus informations on characteristics of the deli meat products and their nutritional value could be rectified. The analysis were conducted by the National Institute of Research for Food and Alimentation (INRAN, now CREA). All micronutrients, macronutrients and other substances contained in the cold cuts have been analyzed, with the aim to refresh the existing data but also to research on the existence of substances which were not yet considered in 1993, like for example the vitamins. The data collected showed a general improvement especially on the decrease of salt and fat beyond the appearing of the essential vitamins. Those results were realized thanks to an improvement at the beginning of the production chain. Nutrition of pigs and the breeding techniques have been improved through the years, allowing the breeders to obtain animals with a better nutritional profile, which could be transmitted to the deli meat products.<\/p>\n
Both single products and a pool of products of all companies which delivered the cold cuts were analyzed. As the results showed, there is more data available nowadays on different substances which were never analyzed before (like the vitamins B6, B12 and E), while the major part of compounds which was analyzed again delivered an update on the previous values. Additionally some PDO (Protected Designation of Origin) and PGI (Protected Geographical Indication) deli meat products were included into the 2011 analysis, chosen after a national summary on actual consumptions.<\/p>\n