Cinta Senese prosciutto crudo on the bone is the king of all the company’s cured meats. Obtained by processing the hind legs of an animal at least 2 years old. It is sectioned on the farm and then taken to be processed and cured in the Viterbo area at the GAM company, this is because ham processing is the most delicate and difficult, both in preparation and especially in drying. Weighing about 6-8 kg, it is sliced strictly by knife.