The best quality hams have become famous because their raw material is special: pigs live in almost "sanatorium" conditions, they are delighted on small “paradise”, their meat has a unique taste of their nutrition and movement. The ham is made of such meat with centuries-old technologies. There is only one additive: high quality salt. Most commonly unpurified, rough sea salt with relatively high natural nitrate content. Long maturity (up to several years) is the final taste of the ham, just as in bottle maturation. This is, of course, time-consuming, while the meat loses a lot of weight (up to 40%). This is how they make the Italian Parma Langhirano, Prosciutto San Daniele, Prosciutto Sauris, Prosciutto Toscano and the Spanish Jamón Serrano and the special Paletta Iberico de Bellotta. However, quality Hungarian hams can not be missing from this line, such as cooked smoked mangalica and 24 months cured ham from Etyek.