It was about an hour from Aviano, and the first thing we did when we arrived was take a tour of a family run prosciutto factory.
We learned about the entire process that occurs in order to make delicious prosciutto.
If I remember correctly it beings by submerging the piece of meat in salt.
Then storing it at a freezing cold temperature.
Then the meat hangs out in a ventilated room.
Then I believe the meat is moved to another room.... One that isn't ventilated and has a controlled climate.
Perhaps I was distracted by all the ham...
When the ham is good, it receives a stamp of approval to prove that it is, indeed, good ham.
The entire process takes a little over a year. I guess that explains why prosciutto isn't cheap.
At the end of the tour we got to taste the prosciutto and drink some Prosecco. That was probably my favorite part.
In case anyone forgot what exactly they were eating, these guys were here to remind them.
I guess that should be considered the "before shot?"
The weather was wonderful, and we ate, drank, and had a great time.