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Cured meat product made from the pork leg or posterior tip of the adult pigs, be excluded boars and sows.The fresh ham selected as raw material will have a thickness of fat between 2 and 8mm, measured in the point of convergence of the vast lateral muscle and the top top of the bone isquion.This deboning process consists of the separation of the knuckle, the extraction of the bone structure of the ham, elimination of the yellow fat and debarking of the lower face.The product pressed and vacuum packed for preservation.The product must have a minimum curing period of 14months and weigh loss 33% of its fresh weigh. Product ready to eat.  Variable weight item, each unit has a variable weight of 5-7kg.


Produced in Spain

Nutrition Facts

  386 965
  11.6 29
  4.8 12
  1.84 4.6
  Less than 0.5 Less than 0.5
  Less than 0.5 Less than 0.5
  0.64 1.6
* Further nutritional information may be displayed on the back of pack.


Ham, salt, sugar, preservatives (E-250, E-252), dextrose, antioxidant (E-301).

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