European Stars and Stripes (Newspaper) - June 08, 1980, Darmstadt, Hesse                                Hams undergo at least nine months of curing before being released for Sale. Cell Cnoc. A Ham must undergo Al least nine treatment but Savi said a Contini pro Sciulli bout a year. Prosciutti destined for cans or tins r 15 or 16 months said Savi. Cial pro Sciullo process begins with the arrival in Lyle thigh and leg Section the Ham of a said the Leoncini Plant is very selective in is hams for the prosciutto process. He said they certain Farmers who know their requirements Iro Ducc lean meal that weighs the prescribed no less than eight and a half Kilos and no 14 Kilos. � meal which comes from throughout the Cion of Italy is checked carefully for qual Ksn l meet Concini s standards it is sent Back ice Savi said. Thole Ham is rolled in sail and placed in a Turc con rolled room four degrees Conli for i fill or in a s. The sail is then off and the Ham muted to another cold slur for about 50 Days. And of that Lime the hams Are washed in Luck or before moving to a drying room for about a Ihen Cut from around the top of the thigh Bone ass moisture May escape. The Ham is treated. Pepper before it is wheeled off to the season or nine months. Seasoning rooms can each hold about 25.000 meal is Strung up by the Ankles and tied to ams criss crossing the ceiling or to slatted in either Side of a Center aisle. Giuseppe Sivilotti technical production chief at Leon Cinis said that experience tells him when the hams Are ready to leave the seasoning rooms. Although Dales and Stamps record the history of each Ham and its treat Cal limes Sivilotti says i know just by touching and smell ing if the hams arc ready. 1 also know by inc smell if the right amount of sail and Pepper were  indeed the doors wafting about the pinkish Brown and yellow hunks of hanging meal arc strongly reminiscent of heavily seasoned raw meat in various stages of cooking. Pros cello is not smoked and  stall members claim no other spices or seasonings Are used in addition to Salt and Pepper. Hut pro Sciullo connoisseurs argue that something else must be added for that distinctive  wanders through inc huge arbours formed by suspended hams and periodically punctures the meat then sniffs his Small pick. When his nose determines they Are ready for vacuum packaging Racks of uniform sied hams Are wheeled to various processing rooms. Hams Are Debond by Means of a knife wielding worker and a  wearing head coverings and Mouth masks oper ate automatic slicing machines to Cut the lean cured Ham into paper thin almost transparent slices destined for sidewalk cafes and meal shops. Whole prosciutto hams pass through a stamping machine where White smocked girls Burn the  Seal into the fatty outer skin layer of the Ham. I Concini s processes 130,000 to 150,000 hams Earl and does Ghoul $7 million Gross in wholesale business. Ii was one of he first pro Sciullo complexes in the san Danilc area expanding its Salami opera lion from Verona in 1967, said sati. Me added thai a few other towns in he  produce a variation of the special Ham pro Sciullo Crudo. Hut they can t gel the san Danilc  Sivilotti. A san panicle native said the prose duo business has increased tremendously during the last 20 years. In the past maybe 5,000 pieces came from san Dan Iele. Now. About one million hams Are exported from Here   s has filled orders from Hong Kong. Bogota. Colombia. Trance. Germany and other parts of  As Well As from Alt parts of Italy. Maria Tibaldi a 3.v\ear-uld yugoslav Nalic employed Wilh the 0ih tac group Al Tatiano air Tiase said Hal after world War ii when her family Motard to Ilal her father made his imn prose Ulto. It was a tradition with us. I alter seasoned the Ham for a ear and we had it Onk on special occasions. We considered it a  and air Force senior .  Back assistant chief of base administration 40th tac group said he s glad the delicacy " is More plentiful now albeit fair expensive. Back explained the  a to eat the paper thin slices of pro Sciullo you find yourself a Nice out door bar. Sit there with some wine or Beer and a plate of prosciutto. Wrap a slice of Ham around a . Memmin it s delicious is photos by Stephanie James we 8. 1980 the stars and stripes Page 13