The seasoned mutton's prosciutto is a typical salami of our valleys which dates from ancient traditions. It is made with the thigh of the sheep, after being processed, removing the pieces of meat that are less suitable, it is put into plastic food tubs and sprinkled with salt and herbs all of our mountains with the addition of a little bit of red wine. They are left under saline for at least a week, taking care to keep them turned and massaged in such a way that the salt and flavors can be absorbed. After this period, the prosciutto are hung in an airy, well-ventilated place for drying, a process that will lead our thighs to become tasty and delicious hams. The name Violin is given for the shape and the way in which this ham is cut. It takes the ham and leaning to his shoulder as if it were a violin and with the other hand you take a sharp knife and pulling it towards if you cut the ham slices. The meat of the sheep is one of the healthiest meats that are on the market, breeding is always wild and semi-wild in winter, so the animal eats what he likes best by choosing the best grass.