The art of producing Prosciutti

The Consortium of Prosciutto Veneto was established on 10 June 1971, by the producers working in the venetian plain between the Berico-Euganeo hills, with the aim of protecting the origins and the quality of the product. The Prosciutto here is still made according to ancient methods and traditions.

“On the 25th of november, St. Catherine’s Day, the agricultural shows in Montagnana and the other villages along the Berico-Euganeo hilltops, marked the beginning of the bargaining for the best fresh hams. These were to become “prosciutti” in the hands of the specialist pork-butchers, the ancestors of today’s producer of hams. Expert hands would then kneed and sprinkle them with salt, carefully following the rules laid down by the Veneto school, rules which are even today strictly applied.”

In 1996 The European Union has classified Prosciutto Veneto Berico Euganeo as P.O.D (Protected Designation of Origin), a mark that protects the relationship between production and origin, 15 municipalities located in the Euganean territory.  Montagnana is the centre of production and the seat of the Consortium, the most famous town on the production area. Only ham with requirements prescribed by the regulation is fire-branded with the Consortium logo: a shape of the lion of Saint Mark and the inscription “VENETO”. The Veneto ham is branded after a minimum of 12 months of maturing, while up to 19-20 months. A long wait to increase its taste, the pinkish-red colour and its intense sweetness.


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Iniziativa finanziata dal Programma di Sviluppo Rurale per il Veneto 2007-2013.
Organismo responsabile dell’informazione: Consorzio per la Tutela del Prosciutto Veneto Berico Euganeo.
Autorità di gestione: Regione Veneto, Direzione Piani e Programmi del Settore Primario