The Berico-Euganean ham , used mainly as a hors d'oeuvre with melon or figs in the summer, is also used to fill ravioli or tortelli and to dress pasta sauces.
The typical production area of the ham includes 14 towns in the provinces of Padova, Vicenza and Verona, in the area of the Po valley, Piedmont, the Berici and Euganean Hills.
The meat undergoes the traditional procedures of cleaning, salting and seasoning, half way between those used to produce the Parma and San Daniele hams.
For instance, the meat undergoes only a partial pressing, so it is more pressed than the Parma ham, but less than the San Daniele one. The seasoning period varies, according to the weight and salting period.