An inspector checking drying Parma ham - Stockfoto

Parma ham (Prosciutto di Parma) quality testing. At the end of the curing phase, an inspector pierces each ham at five critical points with a porous horsebone needle, sniffing it after each puncture and inhaling the aroma. This helps determine whether the ham is of sufficiently high quality to be sold as Prosciutto di Parma. [img]http://www.dcheese.it/istock/lightbox/similar.jpg[/img] [url=file_closeup.php?id=10717570][img]file_thumbview_approve.php?size=1&id=10717570[/img][/url] [url=file_closeup.php?id=10866869][img]file_thumbview_approve.php?size=1&id=10866869[/img][/url] [url=http://www.istockphoto.com/search/lightbox/4976023/?refnum=piccerella#13aa769e][img]http://www.dcheese.it/istock/lightbox/food.jpg[/img][/url] [url=http://www.istockphoto.com/search/lightbox/4777474/?refnum=piccerella#17347a1a][img]http://www.dcheese.it/istock/lightbox/hands.jpg[/img][/url]