Istrian violin
Secret three...
After one week, depending on the weather conditions, preferably with bura (north-east wind), cold and clear, the hams would be taken out the case.
Then those would be properly smeared all over with a mixture of bay-salt and pepper, together with pieces of desiccated leaves of rosemary and laurel.
Special attention would be paid to the uniformity of compounds throughout the surface of the ham, and greater quantities would be thrust in most risky places, especially around the bone of the joint sticking out of the meat, where an undesirable guest could easily sneak in (a fly, for instance, to deposit its eggs, which maggots could cause the entire meat to go bad).
