Molti prosciutti

This fall, I have been a visiting scientist at the University of Padova in Padova, Italy working with Antonella Dalle Zotte. We got to visit the Attilio-Fontana prosciutto manufacturing plant in Montagnana, Italy along with her students from one of her classes. The plant is family owned and been in operation since 1919 and is part of the “Consorzio di Tutela del Prosciutto Veneto, Berico – Euganeo.”

According to the website, “The Consortium of Veneto ham was set up in 1971 by the producers working in the Berican-Euganean zone, with the aim of safe-guarding the origins and the quality of the product. Reg. (EEC) no. 1107/96 dated 12th JUNE 1996. The European Union has classified Prosciutto Veneto Berico Euganeo as D.O.P (protected designation of origin), approving the specifications submitted for registration in accordance with Reg. (EEC) no. 2081/92.”

The manufacturing process is rather simple, raw hams and sea salt, but you know that there is an art and science to make something as wonderful as this prosciutto. The maturation time is about 18 months so there is a lot of inventory tied up in going from beginning to end. The management was so kind as to let me take photos of the tour, and I am enclosing them here for your information and enjoyment.

Mr. Fontana showing the students what it takes to be the best prosciutto around.

Products near the end of their maturation.

Photos of Mr. Fontana with Jeff Savell and Jeff Savell and Antonella Dalle Zotte.