A small, compact, slightly flattened ham of the Veneto, salted, lightly pressed and aged. It is eaten uncooked, despite being raw. It is quite a dark pink in colour. It was awarded DOP number 1107/96 dated 12th June 1996. Traditionally the beginning of the processing of the proscuitto starts on St Catherine’s Day, 25th November. Hams were purchased at the agricultural shows in Montagnana and the other villages along the Berican-Euganean hilltops which march through the provinces of Padua, Vicenza, and Verona.. They would be kneaded and salted and then matured taking advantage of the dry, cold atmosphere and the increasing mildness as spring approached. Finally, the prosciutti were washed down in the open air and then hung out to dry.
A ham wrapped in bread and baked, especially at Easter when it is eaten with horseradish in the foothills of the Alps in Friuli-Venezia Giulia, right up on the border with Slovenia.
"Montefeltro ham." Ham salted and cured and served with vinegar and pepper.
This ham of Tuscany is made from the thigh of a pig which is the progeny of a wild boar and a domestic sow, with the flavour of the father and the tenderness of the mother. Seems too good to be true. What would happen if you got the texture of the father and the flavour of the mother?
A ham of Abruzzo, rubbed with chilli and aged for one year in the breezes of the mountains of the area.
