Typical Italian cold cuts: Veneto Berico Euganeo PDO ham

Typical Italian cold cuts: Veneto Berico Euganeo PDO ham

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History and production area

DOP recognition: Reg. (CE) n. 1107/96 of 12 June 1996.
Production area: between the Berici and Euganean Hills, in the provinces of Verona and Vicenza (Veneto).

Given that the processing of seasoned raw ham belongs to the historical culture of all northern Italy, in the Veneto region, as in any terracontadina ham has ancient history and glorious tradition.
The finds of the many prehistoric stations that dot the Veneto, especially the Berico-Euganean hills, and among which the Montagnana castle, accounted for the presence of the pig in those times
furthest; obviously they were not yet children of breeding, but the woods, which were very extensive at the time, hosted more than enough for those who had cunning and strength to catch them. It was then that the first techniques, obviously rudimentary, of the transformation of his meats were developed.
Roman historians, already in the third century BC, mention the presence of a pig in the large forest that went from Lugo in the Veneto region to Venice (a Lithuanian forest), and the flourishing export of meat preserved from those places towards the large markets of Rome. It was then that the Veneto ham began to emerge from its borders, an export that ended with the collapse of the Emperor Roman and had to wait a few centuries before returning to bloom.
The transition from the Roman age to the Middle Ages, however, did not bring about the great pig breeding. The exploitation of the abandoned lands, of those municipalities and of the woods in fact gave rise to the contracts of aid. It is the period in which the emphyteutes and the colonists take charge of the first common herds, and as the feudal age of churches is affirmed, monasteries and lords impose tithes and rights including the pig or whole or already
worked represents one of the main performances.
In the XII century some bas-reliefs of the prothyrum of the church of San Zeno in Verona depict scenes of pig processing; other similian are noted on the archivolt of the main portal of the church of San. Marco in Venice: in fact, thanks also to the salt that came from the salt pans of Venice and Chioggia, the pork was abundantly processed and transformed.
As the Middle Ages succumbed to the Renaissance, the pig saw itself stuck in the city and stallions, but there was always plenty of it to offer savory fruit, especially to the lords; thus he enters the great kitchen of the times and there is almost no classic text that makes no mention of it (see, for example, Bartolomeo Scappi's work from 1570 and a Paduan recipe book from the 600).
In more recent times (towards the end of the nineteenth century) Veneto ham, even to counter cooked hams and / or alfùmicati from beyond Italy, begins to be less salty and is starting to be appreciated as a natural, that is raw product. Even its audience is now different: for some time now, the thighs are no longer tithes reserved for gentlemen but become market products.
In fact, the bourgeoisie was born, not necessarily with lands in the countryside.
The first artisan companies are born, the first competition is born, we fight to make a ham that resonates with the name of the producer.
On the walls of many companies - members of the current Consortium - you can admire the results of that effort. In 1881 Minister Quintino Sellafirma received a diploma of participation and victory at the National Exhibition of
Milan of that year. When Turin, three years later, closes the Italian General Exhibition, another diploma takes the road of Veneto. In 1904, an uniploma will come from further afield, from London's Crystal Palace as part of the International Food, Groeery and Allied Trades.

Production and characteristics

The first purely artisan phase developed up to the present day through an industrialization process that kept the traditional characteristics of the product intact.
It is obtained with prized breed pigs, of Italian breeding, with high protein incidence feeding.
The thighs can have the foot or be without it, depending on the choice of the manufacturer.
Semi-pressed, they are salted, then cleaned and left to mature for two months. We then proceed to washing, finally drying and applying the lard.
The subsequent seasoning lasts at least ten months.
Not too bright red in color, it has a sweet taste and fragrant aroma.

Consortium for the protection of Prosciutto Veneto
Piazza Vittorio Emanuele II, 3
35044 Montagnana (PD)
Tel. And Fax 0429 82964

Veneto Berico-Euganeo PDO Ham

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