Prosciutto Veneto Berico-Euganeo

This prosciutto originates from the provinces of Padova, Vicenza and Verona in the Veneto region, where techniques for preserving and processing pork were known and widespread as far back as Pre-Roman times. It is mainly produced in the Po valley and at the foothills of the Berici and Euganean Hills.

As a result of a refined and strict processing technique, Prosciutto Veneto Berico-Euganeo attains its elegant, lively and rich, full-bodied taste. Its delicate aroma and tenderness make it perfect for cookery, but it is more typically served as an appetizer, especially with Pan Biscotto, a type of crisp bread from the Veneto region.