The Veneto prosciutto crudo is still processed today according to ancient customs and traditions, in the Euganean Hills and Berici Hills area, with the aim of protecting the origin and quality of the product. In 1996 the European Union assigns the D.O.P. Protected Designation of Origin, a brand that guarantees the close link between the territory and its production.
Today the ham is branded with the Lion of San Marco and the word VENETO after 12 months of seasoning, guaranteeing its pink color, its unique fragrance and extraordinary sweetness.
The transformation and conservation methods of pork in Veneto were already mastered in pre-Roman times, in fact at that time pig carcasses were missing which lacked the hind limbs, a clear sign of the use of the thighs.
In many ancient recipes we find traces of the use of ham, at least in the context of the manor houses, with evidence both in the recipe books and in the 16th century agriculture treaties. The custom of raising the pig spread over time among the peasant families, and then reselling the thighs to the shopkeepers. In this way, what remained of the pig was styled with sausage, cotechino, salami, sopressa and bacon, and gradually dosed throughout the year.
The Veneto Prosciutto Crudo Berico-Euganeo DOP is a perfect balance of softness, sweetness and fragrance, conditioned by the territory and its hilly groups, which influence the trend of the winds, the rainfall and the temperature of the place in an optimal climatic balance for a good seasoning. Thanks to its elegant, lively and full flavor, it lends itself well to the preparation of appetizers, first and second courses of any gastronomic level.
