One of the oldest Italian deli meats, produced already by the Romans, who left the first written descriptions. Italian tradition envisions the use of large legs in order to obtain more mature meet containing less water. The simple processing consists in a true and proper “rite”, whose ingredients are only salt, time and passion. “Piercing” is performed to check maturing: a horse bone needle is made to penetrate various points of the prosciutto by experts trained to recognise and evaluate the olfactory characteristics: only the prosciutti crudi that pass this delicate test, when they have matured fully, are marked as PDO and PGI and can be served on tables worldwide, privileged evidence of the Italian culinary tradition. Italy boasts 7 PDO and 3 PGI prosciutti.