World's Best Ham by PataNegra.dk

High in the mountains of Irpinia, in the province of Avellino, lies Trevico, a small village with a big gastronomic identity. Sitting at more than 1,000 metres above sea level, it is known as the highest municipality in Campania. Its cold climate, mountain air and traditional way of life have helped shape one of the area's most distinctive foods: Prosciutto di Trevico. At first glance, it may look like another Italian cured ham. But there is much more behind it. Its character comes from an old relationship between local families, the mountain environment, and a slow curing process that cannot simply be rushed. A Tradition Rooted in Rural Life The story of Prosciutto di Trevico is closely tied to the area's farming traditions. In the past, raising a pig was an important part of life for local families. The animal provided meat that could be preserved and enjoyed year-round. During winter, families traditionally prepared different pork products, including sausages, soppressata, l...