At the end of the seasoning process the Ham is test by olfactory method. In this phase the ham is pointed in various points of the muscle mass by a needle horse bone, material that has the characteristic to absorb the aromas of the product and then give it back with great rapidity. The needle is 'sniffed' by experts trained to recognize and evaluate the olfactory characteristics in order to establish the good performance of the production process and respect the peculiar sweetness.This high quality item is provided with stylish leatherette case.