Rear pig legs are cut into their signature shape.

The legs are pressed to remove blood.

The legs are salted and refrigerated twice over three weeks.

Okay Then the hams are hung for around 80 days.

The surface of the meat hardens.

During this phase, the hams are greased with lard, salt and pepper.

The legs are hung until the curing process is completed.

Yeah.

During final inspection, assault Master uses a horse bone needle to smell the ham.

The entire process takes about a year.