The legs of Prosciutto Crudo di Soave are strictly of national heavy pork, tattooed and guaranteed, weighing from 12 to 15 kilos, and are produced to be processed under the existing DOPs.

All the farms of origin are located in Emilia, Lombardy and Veneto. Production ranges from 25 to 30,000 hams per year.

Processing carried out according to the traditional Venetian method. It is aged for 16 months in the old and historical village of Soave.