The ham is a typical Italian salami. Among the most famous in the world, it is among the Italian food which boasts more varieties that have the D.O.P. brand, attributed by the European Union for the peculiar characteristics dependent almost exclusively from the production area. Dry-cured meat is a cured meat that you get with a specific sequence of processing - salting, fermentation and maturation - of a single cut of pork: the hind leg. It is not allowed to use any other animal's cut. In Italy there are many varieties of ham, such as prosciutto di Parma, a completely natural product to which is added the dry air of the hills of Parma, in the typical production area. The uniqueness of this area consists of the weather conditions, ideal for the natural curing that will give that unmistakable sweetness and flavor to Parma ham.Prosciutto di San Daniele is produced only in the Friuli Venezia Giulia region, in the hilly area around the town of San Daniele in the province of Udine, in the extreme north-eastern part of Italy. Recognisable by its typical guitar-like shape, the presence of the trotter and the Consortium brand, Prosciutto di San Daniele is made solely of the meat of pigs born and bred in Italy and sea salt. Norcia Ham isa cured ham, produced in the municipalities of Cascia , Monteleone di Spoleto , Norcia , Poggiodomo , Preci, in the areas that they are placed at an altitude of over 500 meters.