Prosciutto Veneto Berico-Euganeo

Prosciutto Veneto Berico-Euganeo is a dry-cured, aged ham produced in the Berici and Euganean hills of Veneto, Italy. Whole bone-in hams weigh 8–11 kg; the meat is pink, lightly marbled with pure white fat. No preservatives or colouring agents are permitted. The designation is registered as a PDO under file number PDO-IT-9068.

About this designation

Prosciutto Veneto Berico-Euganeo is obtained exclusively from pigs born, reared and slaughtered in Veneto, Lombardy, Emilia-Romagna, Umbria and Lazio. Permitted breeds are pure-bred or hybrid pigs of the traditional Large White and Landrace breeds as improved by the Italian Herd Book, and animals derived from the Duroc breed as improved by the Italian Herd Book. Purebred Belgian Landrace, Hampshire, Pietrain, Duroc and Spotted Poland animals are excluded, as are boars and sows. The minimum slaughtering age is nine months, and the average live weight per lot must be 160 kg, give or take 10 %. Fresh hind legs must weigh at least 10 kg and the fat covering, measured vertically from the top of the femur including rind, must not be less than 20 mm. All processing and production steps must take place in the defined geographical area; deboning, slicing and pre-packaging may also take place outside that area under supervision of the control body. After ageing, water content must be 58 % to 64 %, sodium chloride 4 % to 6.8 %, and the protein breakdown index 24 % to 31 %. Hams destined for slicing and pre-packaging must have been aged for at least 14 months, with water content equal to or less than 64 %. The product carries a logo permanently affixed on the hide and a conformity mark present in all marketed forms. The Consorzio di Tutela del Prosciutto Veneto Berico-Euganeo DOP is the applicant group. EU protection was granted on 21 June 1996.

Source: The register document this entry was written from · retrieved August 26, 2026

Distinctive facts

• Registered as a PDO on 21 June 1996 under file number PDO-IT-9068, eAmbrosia identifier EUGI00000013035.
• Purebred Belgian Landrace, Hampshire, Pietrain, Duroc and Spotted Poland pigs are explicitly excluded from use.
• After ageing, the specification requires water content of 58 %–64 %, sodium chloride of 4 %–6.8 %, and a protein breakdown index of 24 %–31 %.
• Hams destined for slicing and pre-packaging must have been aged for at least 14 months and have water content equal to or less than 64 %.

Tasting notes

Sweet aged ham from Veneto Berici and Euganei hills, aged minimum 12 months. Pink-red meat with white fat marbling, sweet and delicate flavor, mild aromatic profile distinct from Parma's sweetness and San Daniele's intensity.

HoReCa use

Sliced for Veneto antipasto boards; paired with Asiago Stagionato; served with grissini and Soave wine.

Packaging

• whole-leg-bone-in-8-10kg
• whole-leg-boneless-vacuum-6-8kg
• deli-sliced-vacuum-100g