Principe works only with top, local Italian hog suppliers and chooses only the best legs for its premium hams. Deboning is a critical step that must be carried out by expert operators who remove bones and back muscle without damaging the fascicles of the ham. This rosemary ham is injected with a brine containing natural seasonings, then rubbed vigorously (churned) to uniformly distribute the brine throughout the whole ham. This provides a wonderful rosemary flavor in every bite. At the end of the churning process, the ham undergoes a special treatment in a vacuum in order to remove any air pockets. The ham is then introduced into a computer-controlled steam oven, where it is cooked for approximately 12 hours.