"Bosse ham." A ham produced in Bosses in Valle d'Aosta.

Roebuck ham

"Carpegna ham." A deep pink ham from the Marches, known since Roman times. It is aged for 14 months and has a sweet delicate flavour.

Boar ham, a strongly flavoured ham, usually with the hoof and the bristles, found in Lazio and Tuscany.

"Daino ham." A ham of Umbria made from the meat of roebuck.

"Guarcino ham." A ham of Lazio rubbed with red wine mixed with lard and spices, including chilli, and aged for around 16 months.

"Langhirano ham." Said to be one of the finest hams in Italy, it is similar to Parma ham and aged for just six months.

Pork roasted for three hours and then wrapped in pastry and cooked.

"Modena ham."A ham of Modena in Emilia-Romagna rubbed with salt and left in the salt for 2 months, rinsed and then aged for a year.

"Mountain ham." Ham rubbed with salt and air-dried in the mountains of Lazio, Tuscany and Umbria.