Prosciutto

Place the pork ham in a container and cover the meat with 300 grams of sea salt. Store in the refrigerator for 15 days, but massage the ham lightly every day.

After 2 weeks, add the remaining 200 grams of coarse sea salt and leave it in the refrigerator for another week. Then take out the meat, shake off the excess salt, and hang it to dry in the refrigerator for 3 months. When the time comes, take out the ham, shake off the excess salt again, and coat it with a mixture of pork fat and rice flour called stucco.

The mixture is prepared as follows: pass pork fat through a meat grinder twice and add black pepper, finely chopped garlic, coriander, and rice flour. Mix everything well and carefully but not too tightly spread it over the entire part of the pork leg not covered with skin. Then hang the ham again for 9 months in a ripening or drying room. The temperature should not exceed 12 degrees, and the room should be well-ventilated.