PROSCIUTTO CRUDO, RAW HAM-PRODUCTION METHODSThe raw pig thighs or hams are salted by hand and stored in cold cells for three or four weeks, after which the excess salt is wiped off and the hams laid aside for ten to twelve weeks more. The salt having by then penetrated uniformly into the muscle masses, the hams are washed in tepid water and hung up to dry in well-ventilated rooms. This marks the beginning of the preageing phase. After several months they are taken down and beaten into the traditional round and flattened shape with wooden bats. Areas of muscle tissue not covered by skin are now covered by a mixture of ground-up fat, salt and pepper to form in time a species of artificial skin that will keep the meat moist and fresh. Then begins the final ageing in cool, nor overly ventilated rooms: hams are hung up for not less than ten months, and for some type for two years. The raw pig thighs or hams are salted by hand and stored in cold cells for three or four weeks, after which the excess salt is wiped off and the hams laid aside for ten to twelve weeks more. The salt having by then penetrated uniformly into the muscle masses, the hams are washed in tepid water and hung up to dry in well-ventilated rooms. This marks the beginning of the preageing phase. After several months they are taken down and beaten into the traditional round and flattened shape with wooden bats. Areas of muscle tissue not covered by skin are now covered by a mixture of ground-up fat, salt and pepper to form in time a species of artificial skin that will keep the meat moist and fresh. Then begins the final ageing in cool, nor overly ventilated rooms: hams are hung up for not less than ten months, and for some type for two years.