The starting product for Prosciutto Cotto is a whole hollow-boned bone, with or without rind. In order to create the characteristic crumbly and soft mouthfeel, the use of phosphates is largely avoided. Instead, the use of sodium citrate is preferred because it has a positive effect on the texture. Equally important is the gentlest possible processing: After the spraying process, in which an eight to twelve percent seasoned brine is injected for more juiciness, the pork legs are subjected to a long and gentle tumble or massage process. This guarantees the even, typical red colour and ensures optimal protein digestion. This is followed by the 14-hour step boiling, the result of which is a particularly tender, juicy texture and the typical sweet and popular aroma.

La vita é bella! and sometimes quite simple: The Italian "cotto" translates as "cooked". Which is why Prosciutto Cotto is related to cooked ham or Prague ham in its production. As a rule, however, the Italian variant is not or only very rarely smoked.