A Prosciutto is made from a pig’s thigh, cut into a pear shape and dry-salted twice. After resting for 15-20 days, it is rinsed, dried and left to rest for another three-month period. It is then rinsed again in lukewarm water, dried and left to age for at least one year. The aging process is favoured by the ideal climate conditions. At the end of the period, only the prosciutti that meet the standards required by the certifying body - from the farming to the climate monitoring in the meat production - will be branded with a Prosciutto di Norcia mark and deemed ready for sale.