Consorzio di Tutela del Prosciutto Veneto Berico-Euganeo PDO
PROSCIUTTO VENETO BERICO-EUGANEO DOP ovvero PROSCIUTTO VENETO PDO
Origin
The history of Prosciutto Veneto berico-Euganeo PDO has ancient roots.
The origins of Prosciutto Veneto Berico-Euganeo date back to the ancient Celtic custom of preserving meat with salt. This technique was later revived and perfected by the Romans.
Prosciutto was already popular in the 1400s. Michele Savonarola, a Paduan physician, dietician, and gastronome, discusses it in his "Libreto de tute le cosse che se manzano" (Book of All Things Eaten), where he cites an anecdote about a Jew from Candia who converted to Christianity. After his first taste of a delicious prosciutto, he says, "If I had imagined it was so good, I would have been baptized ten years ago."
The Veneto region has historically promoted pig farming, and after the unification of Italy, ham production shifted toward a less salty product compared to its competitors from beyond the Alps.
Consorzio di Tutela del Prosciutto Veneto Berico-Euganeo DOP
Piazza Vittorio Emanuele II, 3
35044 Montagnana (PD) –
Tel: 3514829640
Mail: info@prosciuttoveneto.it
Web: www.prosciuttoveneto.it
PRODUCT DESCRIPTION
Prosciutto Veneto Berico-Euganeo PDO has a naturally semi-pressed shape and is identified by a conforming mark permanently impressed on the rind, consisting of the lion of San Marco above
the word VENETO.
Production technique
Once cut, the slices unfold a rosy colour, framed by very light marbling, with white fatty parts; it is soft and flavoursome, with a delicate and sweet aroma. These characteristics are due to a perfect balance between the careful selection of raw materials, salting process, weight of the ham, and the time and conditions of aging.
Prosciutto Veneto Berico-Euganeo PDO is ideal for preparing appetisers and side dishes, but also numerous first and second courses of traditional cuisine.The production area is characterized by the presence of two hilly groups (the Berici Hills and the Euganean Hills). This particular conformation influences the wind patterns, rainfall, and temperature of the area, and this climatic balance is ideal for the perfect curing of the ham.
The production area covers 15 municipalities on the southern border of the provinces of Padova, Vicenza and Verona, in the Veneto region.