TIPS TO FULLY TASTE IT It is known for its light pink colour and its delicate taste. Cooked Ham has a typical fragrant and pleasant aroma and the spicy notes perfectly combine with the citrus scents released by this type of Prosciutto. The taste is persistent and pleasant as well thanks to the delicate seasoning and the citrus hints. It is ideal to be served as an aperitif with cheese and olives or to enrich Italian-style dishes such as rice salads by cutting it into small cubes or to stuff meat rolls. We recommend pairing Cooked Ham with a lightly sparkling young aromatic white wine such as Ortrugo Colli Piacentini DOC. PROCESSING STEPS    Cooked Ham undergoes a traditional production process that consists of eight phases. In the beginning, the thigh is deboned and the meat is processed so that it acquires its typical shape. Then, thanks to a gentle massage, which is essential to allow the meat to fully and evenly absorb the traditional mix of natural aromas and spices, the Ham softens and takes on its typical flavour. At this point, it cooks for about 18 hours. In particular, it undergoes slow steaming that makes it acquire its typical pink colour. Finally, the process ends with pasteurisation and cooling of the moulds.   HISTORICAL BACKGROUND    Prosciutto is one of the Italian charcuterie products with the oldest origins. According to a number of testimonies, the cooking of pork thighs dates back to the ancient Romans, who were the first to prepare this dish. The process was quite different from today since the meat was boiled with dried figs and bay leaves, which gave it a delicate spice. Then, after cooking, the ham was covered in honey to create a sweet crust that was particularly appreciated by our ancestors, who used to enjoy bittersweet flavours. The processing of cooked ham has changed and improved over time until becoming one of the best-known and most appreciated cured meats in the world nowadays.