Everything I’d read about Umbrian prosciutto mentions it’s bright pink color. But I didn’t really expect it this bright. Umbrian prosciutto is a little different than Parma or San Daniele (the two most common in the US), here they do tiny bit of smoking, not like Speck hams, just a subtle smoke, and aging it in the dry mountain air is important. They say a good prosciutto needs to have at least 'experienced one Winter and one Summer'.