Colli Vicentini prosciutto

These hams are pinkish-red in the lean part and pure white in the fat; they have a delicate, sweet, and fragrant aroma, and are produced strictly from Padano Heavy Pigs.

The optimal ecological conditions that characterize the area including Noventa, Lonigo, and Montagnana ensure that the curing of Prosciutto Veneto Berico Euganeo DOP is always of the highest quality, and the product’s tenderness is optimal.
The sale of Prosciutto Veneto Berico Euganeo DOP takes place after 10 months of curing, when the product reaches the optimal fragrance, sweetness, and color that distinguish it from other products.

The authorization process for granting the PGI (IGP) mark to “Val Liona” sweet ham is currently being finalized. This ham is produced following ancient local techniques for processing pork.
The “Val Liona.” For example, the legs are deboned while still fresh, taking great care not to damage (with holes or tears) the muscle fibers. Furthermore, the salting process involves the use of a mix of spices and natural aromas such as juniper from Val Liona, bay leaf, coriander, and rosemary.
In the smoked version, the ham is placed in special chimneys fueled by aromatic woods, such as beech and maple. A laborious process, but one that gives Val Liona an inviting and balanced fragrance, a delicate aroma, and a pleasant taste. The elegant, vivid, and full flavor derives from a perfect balance between salting times, the weight of the ham, and the duration and conditions of the curing process. When sliced, it has a rosy color.
The typical processing area is limited to the territories of the municipalities of Noventa Vicentina, Pojana Maggiore, Orgiano, Alonte, Sossano, Lonigo, Sarego, Villaga, and Barbarano Vicentino.