The Consortium of Prosciutto Veneto was established in 1971, by the producers located in the Berican-Euganean zone, with the aim of protecting the origins and the quality of the product.Interministerial Decree 6/4/90
Law of 4th November 1981 n. 628
The Italian Parliament has emanated laws relating to the safeguard the Denomination of Origins of Prosciutto Veneto Berico-Euganeo.
When the Consortium of Prosciutto Veneto Berico-Euganeo has been recognised as a Protected Designation of Origin (PDO), in 1996 it gave the role to control and verify the compliance with the product specifications at The North East Quality Institute (INEQ), a body outside the Consortium (and all actors of the product chain), authorised directly by the Ministry of Agriculture, Food and Forestry.
Actually the Consortium implements promotion activities, through media tools and events about Prosciutto Veneto P.O.D. with the collaboration of the production area.
The Consortium is in charge of control carry out the activities required of P.O.D. (Protected Designation of Origin) in accordance with Ministry decree of 27 December 2012. All sellers of Prosciutto Veneto must maintaine its designation, its image and the compliance with existing rules.
This task is performed with the help of law officers to detecting infringements of art. 1, 2, 5 of legislative decree No 297 of 19 Novembre 1999. Every year the Consortium shall to the Ministry of Agricultural, Food and Forestry Policy all documents about the Consortium activities.
According to the Product Specification the Prosciutto Veneto has a natural semi-pressed shape, without distal part (feet), tide by means of string passed through a hole at the top. The joints must originate exclusively from pigs which are born and reared in five regions of central and northern Italy.
The joints are salted, rubbed and left to stand for at least tre months, are then washed, dried and covered with a mixture of lard and cereal flour; the next stage of maturing lasts no less then 10 months. The weight, at the end of curing, fluctuates between approximately 8 and 11 kg with the exception of hams intended for boning the minimum weight of which must be no less than 7 kg.