Valle Gesso, Piedmont
The prosciutto of Valle Gesso is obtained from the thigh, salted and cured in mountain weather, heavy pigs castrated domestic production. It has a size which is around 11 kg.
The production area coincides with the Gesso Valley in the province of Cuneo.
The thigh, trimmed and softened by a hand massage, is subjected to dry salted with sea salt. The product is placed in special tanks for 15 consecutive days and is salted and massaged once a day. The ham bone is kept private and lasts for 18 months maturation in natural cellars, windy and dry conditions for the mountain.
The methods of production are passed down orally.