The Istrian prosciutto is a long-life dry-cured meat product made of skinned pork legs with no feet and fatty tissue, with pelvic bones, dry-salted with sea salt and spices (pepper, garlic, laurel and rosemary). It is open air-dried without being smoked-cured and left for at least one year to undergo ageing and ripening processes. It is characterized by a special aroma, mild and moderately salty taste and dried ripe pork meat and herbs smell.