EVEN SWEETER "PROSCIUTTO VENETO DOP", WHICH CELEBRATES ITS 50TH WITH A NEW REGULATION

Attilio Fontana , historic ham producer in the Berico-Euganean area in Montagnana (PD), returned last year, precisely from June 24th, therefore in full COVID, to become the President of the Veneto PDO Ham Consortium. Just to celebrate the 50th anniversary of its constitution, which took place in Montagnana on June 10, 1971. Perhaps for this reason too, he is not lacking in enthusiasm, despite the pandemic having created considerable problems for this renowned production with European Indication. "Yes, in 2020 we lost almost 30% (29.7%) in value . A third is a lot of money, so much so that this year we produced 11.5% less hams. These are now maturing. But next year - he specifies -, they will not fail, they will be compensated by those unsold this year. But many other positive news are on the way ... "

The President Attilio Fontana has released exclusively to VenetoAgricolturaChannel (the multimedia information channel of the regional agency), which continues this week with its project of in-depth study and knowledge of the PDO and PGI productions of the Veneto , is a wide-ranging reflection. the excellence of quality agri-food.

So from today on the social profiles of Veneto Agricoltura (link: https://youtu.be/tLhS9KA8evQ), Prosciutto Veneto DOP is on the scene, whose production area includes 15 municipalities along the southern border of the provinces of Padua, Vicenza and Verona. An "ancient" salami, the origins date back to the Celtic custom of preserving meat with salt, subsequently refined in Roman times. After the unification of Italy, Venetian ham evolved into a raw, less salty product, receiving significant awards.

Here, less salty . This is one of the novelties to which President Fontana referred.

The new specification of the PDO which, reminds VenetoAgricolturaChannel, is being approved by the European Union, further lowers the percentage of salt used during processing. However, over the last 15 years, its use has dropped by -20% . Producing a quality raw ham is not easy, also because the customer's tastes change, the President specifies. A lot of work has to be done, for example, on the diets of pigs which for the Veneto pig must be born, reared and slaughtered in the regions of Veneto, Lombardy, Emilia-Romagna, Lazio and Umbria. This "menu" then gives the PDO meat the particular organoleptic and morphological characteristics that we know and appreciate.

But the workmanship also has its weight. It provides that the thighs used, after a preliminary massage, are sprinkled with salt, less and less as mentioned and exclusively marine, to be removed within 10-15 days. Then begins the seasoning period, which is essential to achieve the required quality standards. And here the particular geographical position of the Euganean-Berica area, cradle of this PDO, counts. Seasoning, and it is the second novelty of the future disciplinary, explains the President of the PDO, which will rise from 12 to 14 months minimum, but can be raised to 18 or 24 to enhance its aroma and flavor.

The latest news concerns the city of Montagnana, concludes Attilio Fontana . We come from two hard springs for the pandemic. So last year we could not propose our historic "Montagnana in festa - Veneto PDO ham", which was held just in these days. However, we do not want to miss the 2021 appointment. And during the summer to properly celebrate our 50th anniversary - he confides during the interview -, we will take the Veneto PDO ham "on tour" through the cities and seaside and mountain resorts of the region. "The program will be defined shortly, and it will certainly be a success ...".