Italian Prosciutto is famous worldwide. An ancient tradition from back when every farmer had a pig and they would butcher it around Christmas. All parts were used and they used techniques for preserving the meat (more than 100kg) for the whole year.
Prosciutto is the back leg, trimmed, treated with salt, and left to dry (term "prosciutto" comes from "prosciugare" = drying) in a cool ventilated room.
After many months you have this fantastic product, with very healthy nutritional values.
(also available, Parma DOP, San Daniele DOP, 13-16-20-24 months)