What is long-aged prosciutto Hamon Minakami? Prosciutto with just the right amount of saltiness, the umami of Gunma barley pork, and a strong aging aroma. Minakami Town, the manufacturing base, is almost the same as Granada, Spain, the home of prosciutto, at 37 degrees north latitude. Receiving the wind from Mt. Tanigawa, one of Japan's 100 famous mountains, Hamon Minakami spends a 12-month aging period. The whole hind leg of Gunma Prefecture's brand pig "Gunma Barley Pork" is made into long-term aged prosciutto. It has just the right amount of saltiness, a mellow aging aroma, and a deep taste. The fine-grained fat melts sweetly, and the more you chew, the more nutty-like sweetness and cheese-like flavor spreads in your mouth. It is made only from bone-in thigh meat and natural seawater salt from "Gunma barley pork". In order for the aging aroma to stand out, the artisans continue to keep an eye on the salt and temperature and humidity to ensure that the finishing time is in the best condition. Hamon Minakami is a simple and luxurious long-aged prosciutto that brings out the best in the flavors of the ingredients.