Prosciuttello dell'Alta Valle di Susa

The recipe is taken from an old mountain tradition; before salting, the leg of pork is boned, peppered and treated with a mixture of chopped herbs: marjoram, basil, parsley and juniper and then marinated in white wine for 20 days.
The leg is then dried, salted and wrapped in a thin pork gut laminate; in the past, rind was used, but this prevented the meat from fully maturing.
After a rest period and a final washing in wine, the ham is placed to mature for 15 or 16 months.

With this preparation, the ham takes on the perfume of herbs, the aroma of pepper and the memory of the passages in wine.
An intense mountain flavour to be enjoyed like this, with bread and cheeses from the Valsusina tradition.