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:

If I realized before that it was so good, I would’ve baptized ten years before!”.

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.

Prosciutto Veneto must be sold with:

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.

Organoleptic Properties
Its aroma is delicate and typically: Giampiero Rorato wrote in his book “Prosciutto Veneto. The taste of a friendly land” is a sweet reality of the high gastronomy. Original taste and smoothness, this ham is a real classic of the gourmet food.
The Prosciutto Veneto is an ideal base for prestige appetizers, starters, main courses and accompaniments. Its organoleptic characteristics and its salt, fat and protein content make it suitable for any type of diet.

Nutritional Values
Average nutritional values per serving of 50 g

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