'- You will receive the horse bone in a leather case that is slightly more brown with a snap button on top of the case. The case is debossed with the name "Pacifici Corrando". At the end of the curing process of a Parma ham a fundamental examination of the olfactory senses is made. In this phase of the aging process the needle is used to penetrate various points of the muscle. The use of the "Ago Osso di Cavallo", horse bone to construct a needle is a material that has the particularity to absorb the aromas of the product and then repeat with great rapidity. The aroma left on the needle is 'sniffed' by experts trained to recognize and evaluate the olfactory characteristics of the ham to determine the performance of the manufacturing and aging process, and to respect the peculiar sweetness.