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. Minaminu pig is pronounced "Painubuta" and is a dialect of the Yaeyama region of Okinawa. Minaminu pig is an F1 species of Agu pig (a hybrid of a male Okinawa Agu pig and a female Western pig), and is managed and registered by Okinawa Prefecture. Okinawa Agu pork is characterized by fine fiber and low melting point of fat, especially because the oleic acid is 3~4% higher than that of ternary pork, so it melts well in the mouth, so it can be said that it is suitable for prosciutto. Minaminu pigs also inherit the traits of Okinawan Agu pigs. The characteristic of Minaminu pigs is that they are fed fermented pineapple squeezed residue from regional circular agriculture. This makes the fat more tender and the meat sweeter and juier. Our workshop's Minaminu pork prosciutto is not often made in Japan due to distribution reasons, and has hooves and skin. This is exactly the same as the form in Spain. The fact that the hooves and skin are attached does not allow excessive salting and dry aging, so the fat tends to be juicy and the meat quality is uniform. The prosciutto made using our workshop's method (two-stage fermentation of soy sauce koji mold and white mold) has a strong umami flavor and is sweet in terms of taste, but the Minaminu pork has a more elegant umami flavor (sweetness) that spreads softly in the mouth and lingers for a while. Behind it, you may also feel the fruitiness of pineapple. Combined with the aroma of fermentation, it is finished as if you are experiencing prosciutto for the first time.