After 6 months of ageing, the prosciutto is now ready to be covered with sugna (pork fat mixed with rice flour) and ageing for 6 more months. The sugna prevent prosciutto dries to much on the outside.

First culatello after 8 months of ageing. 40% humidity loss!!



27480216_10216299742076298_1928099118_oBUTCHER AT WORK. First prosciutto in my professional career. After salting: ready to dry.




27485441_10216299741876293_1685338971_oFirst Culatello #127535176_10216299741956295_500800785_o27535286_10216299741916294_813044393_o