Prosciutto crudo
A sweet prosciutto crudo aged 18-20 months, made from the legs of heavy Italian pigs and processed according to Veneto tradition. Ageing in the Càneva lends it aroma and sweetness.
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Producers · Montagnana (PD)
Craft Veneto salumificio since 1988, Italian pork and ageing in the Càneva
Eccellenza Italianacertificata 2025–2026ID 22002
Read on
The place
In Montagnana, beside the medieval walls, the Bertelli salumificio has carried on the Veneto tradition of far su el mas-cìo since 1988. Paolo Bertelli, who learned the secrets of the craft from his father Bepi, makes artisanal cured meats from heavy Italian pigs. Ageing takes place in the Càneva, the old cellar where natural temperature and humidity give the products their aroma and flavour. Today the company is joined by the third generation with Giulia.
The origins
Bertelli Salumi Srl was founded in Montagnana in 1988 out of a family passion for Veneto-style pork curing.
Why you can trust it
Bertelli Salumi Srl is a member of the Eccellenze Italiane network. The mark is registered in Italy and abroad: every certified business has a unique identifier, which can be checked at any time.
Location
Bertelli Salumi Srl is already on our map, with its own mark among the other certified businesses of the area: here you can look at it up close.
Enter the mapIn the making · How it is made
Bertelli Salumi Srl uses only heavy Italian pigs, born, raised and slaughtered in Italy. The supply chain guarantees quality and traceability from the choice of animal to the finished product.
The recipes follow the Veneto tradition handed down by grandfather Bepi. The artisanal production uses very few preservatives, no allergens and no GMOs. Only top-grade spices are used.
The cured meats age in the Càneva, the old cellar where natural temperature and humidity give lardi, pancette, salami, coppe and prosciutti their distinctive aroma and flavour. The environment preserves their character according to traditional timings.
Alongside the traditional cured meats, the salumificio produces special limited editions, the result of the Bertelli family's experience and creativity.
What is made here
Services and features
A sweet prosciutto crudo aged 18-20 months, made from the legs of heavy Italian pigs and processed according to Veneto tradition. Ageing in the Càneva lends it aroma and sweetness.
Lardo is one of the house specialities at Bertelli. Prepared with top-grade meat and selected spices, it ages in the cellar until it reaches its characteristic softness and flavour.
The range includes salami and coppe made with recipes handed down from Veneto country tradition, free of allergens and with very few preservatives.
The pancette are made with Italian pork and aged according to the cellar's natural timings. The craft processing respects the traditional methods of the area.
The proof
What visitors say
«We chose the Gold tour, and Emma guided us through the whole visit — very kind and helpful, with a passion for constant improvement that is truly unique.»
«We were welcomed by the owner, Paolo, who is kind, down-to-earth and passionate. Excellent quality, especially the prosciutto crudo and the lardo, a real house speciality.»
«Grandfather's lardo is a delicacy, but so are the other cured meats, not to mention the meat itself. Highly recommended.»
«Great professionalism from Paolo Bertelli and top quality in everything we tasted! We'll definitely be back!»
Reviews appear in the language each guest wrote them in.
Images
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