The plain between the Berici and Euganean Hills has homogeneous natural and environmental characteristics. Indeed, the two hill groups condition the wind, rainfall and temperature of the place. The climatic balance is therefore optimal for a correct maturing process. The area and the local economy, still mainly agricultural, ensure a healthy and green environment.

The climate of Montagnana is unique, a kind of cocktail of breezes, which only here gives a fragrant “massage” to the legs undergoing maturation. Indeed, a combined alternation between dry and humid weather is necessary for the prosciutto to easily dry out, maintaining its softness even after prolonged maturation. In 1996, the European Union gave Prosciutto Veneto PDO status, a recognition guaranteeing the very close link between production and geographical area. The production area extends over 15 municipalities located between the Berici and Euganean Hills, with Montagnana being the traditionally most renowned centre, as well as home to the Consortium of Prosciutto Veneto Berico-Euganeo DOP.

Law of 4 November 1981 N. 628 Art. 1 “The name Prosciutto Veneto (Berico Euganeo) is reserved for the prosciutto whose production stages, from salting to complete maturing, take place in the production area geographically identified in the area comprising the municipalities of Montagnana, Saletto, Ospedaletto Euganeo, Este, Noventa Vicentina, Sossano, Sarego, Lonigo, Alonte, Orgiano, Pressana, Roveredo di Guà, Pojana Maggiore, Barbarano and Villaga, with its organoleptic and product characteristics depending on the conditions of the production environment and on particular production methods”.