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DOP · since 1996

Prosciutto Veneto Berico-Euganeo

Food · PDO · 15 municipalities

Prosciutto Veneto Berico-Euganeo DOP, recognized since 1996, represents an exceptionally niche charcuterie origin compared to its larger northern Italian neighbors. While nearby curing regions boast hundreds of labels, this specific denomination is strictly confined to just 15 municipalities within Veneto, including Montagnana and Alonte. Today, only 9 verified producers carry on this micro-scale production. The Consorzio Tutela del Prosciutto Veneto Berico - Euganeo DOP enforces strict geographic limits, ensuring that the entire curing process remains anchored to this compact, defined territory. This tight concentration of production defines its unique profile, setting it apart from broader regional cured hams.

Production zone
Producers9 verified
Attilio Fontana Prosciutti s.a.s.✓
Daniolo Desiderio di Daniolo Vittorio✓

The producers 9

✓
Attilio Fontana Prosciutti s.a.s.
Montagnana
→✓
Daniolo Desiderio di Daniolo Vittorio
Montagnana
→✓
KING'S s.p.a. Unipersonale
Sossano
→✓
Prosciuttificio Crosare di Visentin Massimiliano & C. s.a.s.
Pressana
→✓
Prosciuttificio Ducale s.r.l.
Barbarano Mossano
→✓
Prosciuttificio San Marco s.r.l. Società Unipersonale
Sarego
→

+ 3 more — every one from the consortium's official list

Frequently asked questions

Where is Prosciutto Veneto Berico-Euganeo produced?
Prosciutto Veneto Berico-Euganeo is produced in 15 municipalities in Veneto, Italy: Alonte, Barbarano Mossano, Borgo Veneto, Este and more.
What does DOP mean?
DOP (PDO — Protected Designation of Origin) certifies that every production step happens in the defined zone with official methods.