How we cured lamb for 1000 hours | Ancient village technique
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Mezzena is a half leg of cured ham, typically made from the hind leg of a pig. It is dry-cured with salt and aged for several months, developing a deep flavor and tender texture. Common in regions like Umbria and Emilia-Romagna, mezzena is used to produce traditional Italian prosciutto. It is usually sliced thinly and served raw, often paired with bread, cheese, or fruit. The slicing process is done carefully to preserve its aroma, structure, and taste, reflecting Italy’s long tradition of artis
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