This product comes in a 30g pack of prosciutto slices. Thinly sliced prosciutto is lined up, and a transparent sheet is sandwiched between each layer, making it easy to peel. Shodoshima grazing pigs are raised using abandoned farmland located on the slopes of the mountains.　We feed residues from food factories and B agricultural products, and do not use compound feed.　The residue is rich in diversity unique to Shodoshima, such as beer, wine, olive lees, okara, discarded somen noodles and udon, soybeans spilled from soy sauce factories, and withered sunflowers from ornamental sunflower fields. The breed is based on Berkshire × Duroc, but it may not go as planned due to natural crossbreeding.　In such a case, we will welcome a three-way piglet from the prefectural test site. Our prosciutto is made by two-stage fermentation of soy sauce koji mold and white mold, and its taste is described as sweet and umami.　The average fattening is 12 months, so the bony hind legs are large and the drying goes slowly.　Therefore, while the meat is rich, it is soft and moist, and it has a flavorful and gentle taste.