The product

Prosciutto Veneto Berico Euganeo DOP

Raw ham produced between the hills of the western part of Veneto
Code:
79205
Country of origin: **
Italy - Veneto
Weight:
10 kg approx
Minimum order:
1 piece
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Description Thigh of pigs born and reared in five regions of centre and north Italy
Appearance Semi pressed shape, without feet and binded with a rope through a hole in the superior part of the leg
Taste Sweet with an equilibrated sapidity
Curiosity The farm is located in a privileged position between the Berici hills and the Euganean hills. Winds, rainfall and temperature make the climate unique for good seasoning
Our selection San Marco Ham factory does not use preservatives and limits the amount of salt contained with beneficial effects on the taste. For the lard uses rice flour, so the hams can also be eaten by celiacs
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Ingredients Pork meat, salt
Weight 10 kg approx
Packaging Unpacked
Storage Conditions (packaged products) Keep below +18° C
Paese di origine ingrediente principale Italia
Nutrition Declaration Energy: 849 kJ / 203 kcal
Fat: 11 g
of which saturates: 4,1 g
Carbohydrate: 0 g
of which sugars: 0 g
Protein: 26 g
Salt: 5,3 g
Typical value per 100 g
The producer

San Marco Prosciutti - Meledo di Sarego (VI) - Veneto

Why we chose them
A preferential position between the Colli Berici and Colli Euganei hills, in the western part of Veneto region. Here the winds, the rain and the temperatures contribute to develop the perfect climate conditions for hams aging. San Marco Prosciutti was born right here, a young business that counts on a wise craftmanship due to the long tradition in the hams' production of the surrounding area. Particularly, the local protagonist is the Prosciutto Veneto Berico Euganeo DOP, safeguarded by the PDO denomination since 1996, but already known since the XV century d.C. The tradition in the processing of the pork thigh in Veneto is ancient, and the ingredients have never changed: pork, salt, air and the knowledge of the artisans. A simple procedure but characterised by at least a dozen of delicate steps: selection of thighs coming exclusively from centre and northern Italy, salting, pre-rest, rest, washing, drying, three dressings, pre-maturation and finally the real aging. The continuous research has permitted to San Marco Prosciutti to produce hams with a very low salt content, without preservatives or additives
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