Horse bone

Description

An essential accessory for testing the quality of a whole prosciutto with the bone! This is a tool made from a horse femur, used for the “Puntatura”, a method of olfactory analysis that consists of inserting this bone into the critical parts of the prosciutto that are vulnerable to problems arising from incorrect drying. This accessory is fundamental because, being a porous bone, it holds odours for just a few seconds, allowing for precise analysis without contamination from previous testing. Olfactory testing is carried out by a health inspector on all prosciuttos before they are branded, but now you can also assess the fragrance of your Alberti prosciutto!