Treated with Time and Patience. Made in the Republic of San Marino - Italy using only selected pork hams, Maestri Prosciutto Cotto follows a unique production process called “no hurry, no comparison”. The process lasts 31 days making the product so light and digestible thanks to the greater quantity of free amino acids compared to the traditional process that lasts about 7 days. The final product is completely non-allergenic. After the cooking process the prosciutto cotto is cut in two halves and vacuum packaged.