Istrian prosciutto is produced without nitrites and nitrates, and smoke (which also has the harmful ingredients) and, therefore, among the healthiest products in the Mediterranean. Pigs in Istria had at least one daily cooked meal - the pig was a member of the family. Removing the skin, rubbing salt and pepper, coat with a mixture of bay leaves, rosemary, garlic and sometimes dry in the wind - the personal secrets of each master. Prosciutto is usually dried for a year and it is cut exclusively with knife - not a machine.