We choose the ham at the end of maturing. This stage is called spiking, a horse bone is spiked in crucial spots of the ham, then soon removed and sniffed to test the current development stage of the ham. when the ham is chosen, it is branded Tanara at the rear. Our quality guarantee protects our customers from any salting or maturing defects. The Tanara Giancarlo Spa is associated to the "Consorzio del Prosciutto di Parma".