Prosciutto Crudo Veneto Dop

Already in 1400, Michele Savonarola, doctor, dietician and gastronome from Padua has talked about of our ham, with an elegant, live and full flavor, coming from a perfect balance, guaranteed by the EU Regulation, between the origin of the raw material, salting times, weight of ham, seasoning methods.

 

The raw ham is a product of sweet and refined taste, it is light-fat but with strong flavour. The only additive is the salt that, with the natural aging process, makes the slice compact and red coloured.

The thigh coming from pork butchered by us are sent to different plant to be salted and then aged, specifically Barbarano Vicentino (Veneto), Parma and San Daniele.

Our pigs have a great homogeneity, thank to the farmers loyalty, who feed the animals with a precise diet and made them live healthy. Thank to this characteristic all the thighs reach the same fat level, that allows us to dose salt in the right scientific quantities. This is a fundamental process to obtain not too much salty but sweet hams.


Aging: 18 – 24 months at Ducale in Barbarano Mossano (VI)

Weight with bone: 8 kg – 12 kg

Deboned weight:        Total                 Half                   Slice                Sliced

                                     6 - 10 kg            3 – 5 kg             500 g        100 - 200 g

Packaging: loose with bone, vacuum-sealed deboned or sliced in bowl