In 1400 it was already known. Michele Savonarola, a doctor, dietician and gastronomist from Padua, mentioned the Prosciutto Veneto in his book “Libreto de tute le cosse che se manzano”, a short story about a Jewish man from Candia, converted to Christianity. The protagonist testing a ham so juicy, said:
According to historian Massimo Alberini, influential historian of the italian cuisine from Padua, it’s possible that was a Prosciutto “from Montagnana” (now Veneto Berico-Euganeo) where the centuries-old traditions of maturing prosciutto are documented in historical texts.
The elegant, lively and full flavor of Prosciutto Veneto is the result of a perfect balance between salting times, weight of the ham, curing time and conditions: a perfect blend of sweetness and fragrance.
1) Marking indicating origin and suitability of the legs;
2) Marking indicating authorised abattoir;
3) Metal seal indicating month and year of salting;
4) Branded Consortium mark indicating place of production;
5) Producer’s trademark.
Energy: 136 kcal; 568 kj
Proteins: 12.9 g
Carbohydrates: 0.1 g
Saturated fat : 3.3 g
Monounsaturated: 4.3 g
Polyunsaturated:: 1.4 g
Sodium: 0.89 g
Phosphorus: 92 mg; 13.1 % RDA*
Potassium: 291 mg; 14.5 % RDA*
Zinc: 1.19 mg;11.9 % RDA*
Vitamin B1: 0.34 mg; 30.9 % RDA*
Vitamin B2: 0.10 mg; 7.1 % RDA*
Vitamin B6: 0.52 mg; 37.1 % RDA*
Vitamin PP: 2.57 mg; 16.0 % RDA*
*RDA Recommended Daily Allowance Average nutritional values