Made with the front leg of the animal, a smaller cut than a ham, it is tender and has a great flavour.
18-24 months in a natural drying room
WITH BONE: Pieces from 5.5 to 7 Kg
DEBONED: Pieces from 3.5 to 4.5 Kg
WITH BONE: Case with 1 piece
DEBONED: Case of 1 or 2 pieces