Prosciutto Veneto Berico-Euganeo becomes part of the official list of typical Italian products with the certification PDO (protected designation of origin) which was issued on 21 June 1996.
Being a product PDO certification requires that the entire production process should be made in the Veneto region.
The transformation and preservation methods pigmeat in Veneto were already known and widespread in pre-Roman times. At farming families poorer spread over time the custom of raising the pig by selling thighs retailers. In this way, the remaining parts, duly made up a sausage, sausage, salami, sopressata, bacon and neck, were prepared and set aside for consumption sipped and progressive throughout the year. From this tradition comes the saying “pork, Musina (piggy bank) of the poor.” Only from mid ‘800 began the marketing of fresh legs.
From a well-programmed synthesis between times of salting, ham weight, durability and aging conditions, which in some cases can reach 24 months, comes the taste elegant, lively and full of Prosciutto Veneto Berico-Euganeo PDO, a perfect balance of softness, sweetness and fragrance.
Because of its softness and its delicate aroma and staff, lends itself well to the preparation of appetizers, first and second high culinary level. When cut, the ham is presented with a characteristic pink coloring.
The typical area of transformation, bounded by the product specification, affects 15 municipalities in the provinces of Padua, Vicenza and Verona.