It is made as a pear-shaped joint of meat, and is pink to pinkish red. The finished product will weigh a minimum of 18 ½ pounds (8 ½ kg.)
It is made from White Pigs. The pigs come from same area where the prosciutto is made.
Right after slaughter, their hams are refrigerated for at least 24 hours, to bring their internal temperature down to between 34 and 39 F (1 and 4 C.)
Then they are trimmed, rubbed with coarse sea salt and pepper, and let stand for 7 days at a temperature between 34 and 39 F (1 and 4 C) and a humidity of 70 to 90 % to allow the salt to absorb off the blood.
They they are washed, then salted again, and cured for 2 to 3 weeks at a temperature between 34 and 39 F (1 and 4 C) and a humidity of 70 to 90 %.
They they are washed again, and let stand for 2 ½ months; then washed again, then rubbed with fat and pepper, then aged for around 9 months.
The production received its European PGI status in 1997.