Produced with pork leg of European origin, controlled and rigorously selected and deboned when fresh.
Maturing time Minimum 8 months.
Organoleptic characteristics The meat is massaged with a mix of wine, salt and infused flavourings, and once seasoned it acquires a spicy and particular flavour. Red.
Conservation methods Intact product: store in a cool, dry place. Opened product: store in the refrigerator at 0 + 4° C.
