Basciano boasts a very special prosciutto. Basciano is a town near the Val Vomano. The area is caressed by cool breezes from the mountains, making for ideal conditions for the ageing of highly esteemed prosciutto. The method used is the classic one which distinguishes all country style prosciutto. The thigh, cleaned and trimmed, is placed in a press for a couple of days so that it loses its internal humours. It is then salted by dry massage with a mixture of salt, garlic and hot peppers. The prosciutto is then hung to age and is ready to be eaten after one year.