Typical ham of Umbria exclusively drawn by thighs of heavy swines born and raised in Umbria. After having trimmed the thigh, it is slightly aromatized with salt and pepper.
After seven days it is washed, the blood vases are squeezed and it proceeds to the salting for two or three weeks. After a new washing, they spend around three months and we shall proceed to the stuccatura, with fat and pepper, to complete the time of refinement for twelve months.
The seasoning is able' to last up to 24 months; then the ham is sold in the best delicatessens, cut by hand with a special ham knife.