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Prosciutto Crudo Sardo is an dry-cured ham that is usually thinly sliced and served uncooked; processing requires that your thighs are resting on the wooden floors completely covered with salt, after being optionally sprinkled lightly with vinegar and garlic. The pressing is carried out under the wooden planks that support the weight of stones suited to the size of the thigh. The salting time is usually of one day per kilo of fresh weight, plus one or two days depending on weather conditions; It will therefore be necessary to delay the elimination phase of the salt which is usually carried out with copious rinses with vinegar. Some garlic cloves are placed at the head of the femur and proceed to cover with ground black pepper. The thighs are then hung and let sit, periodically checked. The aging lasts an average of 12 months.
