The hams are rubbed three times with a mixture of salt, ground black pepper, cinnamon, cloves and garlic, with a 10 day interval between each, allowing for a 30 day curing time.
Then they are washed and dried, then smoked over a juniper wood fire, then aged from 12 to 16 months.
The ham is meant to be eaten raw.
Vigezzo ham is made in Piedmont . It was originally made in Trontano, near Domodossola, but now made in Val Vigezzo, instead.