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Prosciutto di Parma in Italy! Here's the real story:

In traditional prosciutto inspection, trained inspectors — called "naso" (Italian for "nose") — use a special horse bone needle, not a tibia bone, to check the quality of prosciutto.
The tool is called a "fibula" (in Italian ago di cavallo or fibula), made from the fibula bone of a horse (the thinner bone of the lower leg, not the tibia).
The fibula bone is used because it’s very porous and absorbs aromas quickly but also releases them immediately, making it perfect for sniff-testing without contaminating the ham.
Inspectors insert the fibula needle into different parts of the ham, then quickly smell it to detect if the meat has developed any bad odors or spoilage during aging.

So in short:
Bone type: Horse fibula (not tibia, and definitely not human tibia)
Purpose: Quality inspection by smelling
Used for: Prosciutto di Parma and other traditionally cured hams
🇮🇹🍖

#themoreyouknow #horsebone