We have been working on this new addition for months, waiting for the right moment to tell you about it, and finally the time has come! Prosciutto Veneto DOP is back in our range after a three-year absence. For now, we can only talk about a limited edition for the festive season, unmissable thanks to its exceptional 24-month maturation.

There are only 10 producers within the DOP consortium, but it was not easy to find among them an availability that would lead us to begin a project. Discovering Prosciuttificio Soranzo last spring was decisive, as well as a godsend, given that our sales network had been asking us for a Prosciutto Veneto DOP in our range for a very long time.
THE PRODUCER
We learned about the ham factory in May with the introduction of the 18-month Prosciutto Riserva Marca Maria, but it deserves a little more explentation. It is a historic production facility located in Montagnana (Padova), which recently underwent a corporate restructuring that gave new impetus to the company and the history of the Soranzo brand, which is over 130 years old.

It is a small ham factory, with a production capacity of only 25,000 legs per year (consider that an average ham factory produces 50,000 legs per year, a large one at least 100,000) and whose idea of quality and care for the product has won us over. 

They only work with pork legs from five regions (Veneto, Lombardia, Emilia Romagna, Umbria and Lazio), selecting them on the basis of fat content and size in particular, starting from an average of 16-17 kg of fresh raw material.

PROSCIUTTO VENETO DOP
The DOP mark is applied after 13 months, but in this particular case we exceed that by a considerable margin, as the batch we are presenting was salted in December 2023. 

The size of the legs (8.5 kg on average, boneless) is best enhanced by this ageing process: after two years of maturation, the meat becomes more compact and, above all, the aromas associated with the cellar environment become more refined, since the finishing stage of the ageing process takes place, there. The flavour is sweet, like mature meat, without excessive saltiness. The cream-coloured fat is soluble and completes the organoleptic profile of the ham. The aroma is inviting and anticipates the cellar notes already mentioned.

LIMITED EDITION
As already mentioned, this is a limited batch: an initial availability (only in the boneless version) which will then be followed up next year, but probably with shorter curing times. So, what can we say? Take advantage of it now!