Our Norcia prosciutto is salted twice with sea salt and small amounts of pepper. After the first salting, the prosciutto is left to rest for seven days in a low temperature (1-4°C) and high humidity (70%-80%) space. This is followed by a cleaning and draining process and then the second salting, which lasts this time for 14 to 18 days. Our prosciuttos must be aged for at least 12 months, and the necessary characteristics of our final product in order to be brought to market are as follows: pear shaped (obtained by trimming the prosciutto); weight of no less than 8.5kg; a slice of our prosciutto must appear compact and be dark pink to light red in colour; it must have a characteristic lightly spicy smell; and it must taste savoury but not salty. Our Norcia Prosciutto is marked with a special badge identifying its status as a product with a Protected Geographic Indication.