here's how italian parma ham is made
rear pig legs are cut into their
signature shape
the legs are pressed to remove blood
the legs are salted and refrigerated
twice over three weeks
then the hams are hung for around 80
days the surface of the meat hardens
during this phase
the hems are greased with lard salt and
pepper
the legs are hung until the curing
process is completed
during final inspection a salt master
uses a horse bone needle to smell the
ham
the entire process takes about a year