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 he transformation and preservation of pork in Veneto region was widespread long before the arrival
of the ancient Romans. The practice continued through Roman times into the Middle Ages and the
Renaissance. In the sixteenth century, several different recipes for the preparation of pork
appeared and in the following century there is mention of a ham which was then known as Prosciutto
di Padova. Prosciutto Veneto Berico-Euganeo is obtained from the fresh meat of a top breed of adult
hogs. The hog's leg is partly flattened in the salting process. When ready for consumption, the meat
is pink tending to red in colour. The aroma is delicate, sweet and fragrant. The area of production
encompasses twenty-four town districts in the region of Veneto.
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Consorzio Prosciutto Veneto Berico Euganeo
Piazza Vittorio Emanuele I, 3
35044 Montagnana (PD)
ITALY
phone: (+39) 0429/82964
fax: (+39) 0429/82964
web: www.prosciuttoveneto.it
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Region of
Production
DOP Map
Veneto
Recipes
ANATRA ALLE OLIVE
ANITRA SELVATICA CON PAPPARDELLE
GALANTINA DI FARAONA
MINESTRA DI PASTA E PISELLI
RIPIENO DI CARNE
RIPIENO PER TORTELLINI
SFORMATO DI VERDURE
VITELLO ARROSTO AL LATTE
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