The name Prosciutto Veneto Berico-Euganeo DOP is reserved for the raw ham produced in the area between the Berici and Euganei hills, selected and made according to traditional methods, as its organoleptic characteristics are determined by the typical environmental conditions of this area and the specific production techniques adopted. Prosciutto Veneto is recognized for its rosy coloring, softness, and sweet and full taste, resulting from the perfect balance between salting times, weight of the ham, duration, and aging conditions.
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The name Prosciutto Veneto Berico-Euganeo DOP is reserved for the raw ham produced in the area between the Berici and Euganei hills, selected and made according to traditional methods, as its organoleptic characteristics are determined by the typical environmental conditions of this area and the specific production techniques adopted. Prosciutto Veneto is recognized for its rosy coloring, softness, and sweet and full taste, resulting from the perfect balance between salting times, weight of the ham, duration, and aging conditions.
