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
