It can be made in Lazio, Lombardy, Emilia-Romagna, Umbria or Veneto. The main production area, though, is in the Berici and Euganean Hills, running through the provinces of Padua, Vicenza, and Verona (all in Veneto.)
Its official name is “Prosciutto Veneto Berico Euganeo.”
The lean part of the meat is a darkish pink, and has a sweet taste.
The hams are buried in salt for 10 to 15 days, then lightly pressed (they are not pressed as much as San Daniele or Pietraroja prosciuttos, but more than Parma ones.) A hole is made in the shank of the leg, and a cord passed through the hole to use for hanging the ham. The ham is then hung for 1 ½ months, with the salt not washed off it, allowed to be absorbed in. After that, the salt is washed off, then the ham is let dry for 2 weeks. Then after that (this is now about 3 months from starting) it is let age for about 2 months.
At this point (about 5 months after starting), the quality is checked with a needle, then a paste of cornstarch and lard is rubbed on it, then it is let age for 6 further months. At this point, it is ready to be sold if it passes inspection, or it can be aged further.
The finished weight is between 17 to 24 pounds (8 to 11 kg.)
Prosciutto Berico-Euganeo received its European PDO on 21 June 1996.