The pig leg is kept in salt for a week and then is wrapped in a pig’s bladder and sewn up.
The shape of the ham can be preserved in this way.
This is all the human labor required.
The piece meat is stored in a underground storehouse over 700 years old.
On the north side of the storehouse is a window.
Fog drafts in all year round through this window.
The fog is from Po River 200 meters away.
Caption In the winter, the fog is need, and in the summer, heat is need.
Humidity creates incredibly unique fungi which help the meat age.
One could say that this is what gives Culatello its characteristic frangrance.
Caption Prince Alberto II
NA The prince of Monaco is a gourmet aficionado.
Caption Chef Rene Redzepi
NA This ham is reserved by the most famous gourmet aficionados and restaurants in the world before it is even ready to be sold.
After three years.
The 20 kg piece of meat transforms into a 6 kg ham.
They tap the ham with stick made of a horse’s shinbone, listen to the sound it makes, prod it, and take in its scent.
A ham with the right flavor will smell of charred meat and have a woody scent.
This is a scent that science cannot reproduce.
Caption Geovani Rooki
We trust our method, which hasn’t changed for hundreds of years.
We do not use any mechanical equipment.
We use only the information passed down to us from several generations.
Caption Lake Biwa, Japan
NA A meal is the result of accumulated wisdom over many years.
The leaves fall in this village of the 1000 year old sushi.
When only ten days remain in December, the old man opens the lid.
Last summer, he pressed down rice inside.
A strong, sour scent enters the nose.
The decomposed rice is wiped off.
Shall we have a taste?
Caption Let me give it a taste.
OK
NA The longer it ferments, the deeper the taste. Some homes ferment it for five years.
Caption Minobe Takehiko
After a year or even two, we can still eat this.
Since this require everything to prepared by hand, it is an extremely expensive and rare food.
NA Such a rare food should be shared with others.
This food is familiar the village people, who are of similar age to Minobe.
However, it is quite rare to see such food.
They are completely full of eggs.
Minobe is thrilled that everyone is enjoying the food.
Even the head part is eaten.
Spring turns to summer, and winter arrives for the 1000th time.
This is how our meals are born.