The art of making hams
The method
How Prosciutto Veneto Berico Euganeo D.O.P. Ham is born.
The Processing of Ham
A good ham, to consider itself as such, absolutely must possess the basic requirement: the quality of the raw material, that is, the meat.
Accurate, continuous and strict controls along the entire production chain, which follow the rules of the P.D.O. production regulations, make it possible to obtain perfect meat, ready to be processed by Prosciuttificio Crosare.
The Gallery
Some shots of our Veneto Berico Euganeo D.O.P. ham during the processing.
Ambassador of the flavors of the Venetian land
The Brand
The Protected Designation of Origin, the Mark with the winged lion of St. Mark and the inscription “Veneto” whose ham is forged after at least 14 months of aging are a guarantee of a quality product that fully complies with strict production specifications.
Veneto Berico Euganeo D.O.P. Ham.
The winged lion of St. Mark as a guarantee of quality
01
Our production of Veneto Berico Euganean D.O.P. ham begins with the receipt of the thighs. After careful checks by our specialized staff, and only if the raw material meets P.D.O. production standards, the thighs are rested for about 24 hours in the cooling cells at a constant temperature of 2-3 °C.
02
Now the thighs are ready for salting: wet salt is used for the outer part and dry salt for the lean part. They are rested for a week in cold storage at a temperature of 1-4°C and a controlled humidity of 80%. After this "first salt" phase, the thighs are cleaned of the residual salt and raised for the "second salt" period, which in total will last about 15 days.
03
Then the ham is rested for three months, two and a half months, in a cell at a temperature ranging from 2 to 4 degrees Celsius and with controlled humidity between 65-75 percent. This is essential to prevent the product from drying out or becoming too wet, compromising its flavor and quality.
04
At the end of the resting period, the ham undergoes washing with warm water to remove salt residue and subsequent drying. This is when the ham begins to take on that typical sweet flavor, thanks to a unique microclimate where humidity and heat create the scent that has always characterized this product.
05
The next step is greasing. The exposed muscle parts of the ham, to make them softer and prevent them from drying out too much, are covered with putty, a mixture of ground pork fat with a little salt, pepper and rice flour added.
06
At this point the ham is transferred to special halls for the curing stage, which can range from 12 to 16 months. During this period, the ham absorbs the typical aromas of our curing rooms that have been created over the years and help give it a unique flavor.
07
Throughout its production cycle, the ham receives scrupulous and thorough internal inspections; at the same time as ours, external inspectors from the Inspection Body (IFCQ certifications) prepare additional chemical-physical analyses, visual, olfactory, consistency and documentary, microbiological and organoleptic controls. Only hams that meet all the standards of the production specification will be given the green light to be branded with: - the winged lion of St. Mark - the inscription "Veneto" synonymous with legal recognition and a guarantee of absolute quality, sweetness and uniqueness.
08
Additional checks are also done before shipping the ham: from deboning to cutting, from vacuum packing to packaging, each step is carefully followed to ensure you get the best. The boning and vacuuming operation requires expertise and experience and is done in-house, at our ham factory. Once this procedure is also completed, Crosare Prosciuttificio's products are packed, wrapped, labeled and prepared for shipment by courier throughout Italy. To best preserve the product, guaranteeing its integrity, hygienic standards and food safety, the cold chain is ensured throughout the shipment.This way we are sure to bring only the highest quality and 100% controlled products to your tables.