Vacuum-packed Cured Duroc Breed Foreleg Ham without Foot

Front leg of adult Duroc breed pigs, salted and cured according to the traditional Galician artisanal process, and then vacuum-packed. Two cuts have been made to facilitate slicing.

Round in shape, profiled on the edges for the look of muscle, including the skin and foot, but without the hoof; clean and firm external aspect, with consistent muscle mass.

• TEXTURE: Firm and compact to the touch
• COLOURING AND ASPECT WHEN CUT: From pink to purple-red; the cut is clean, bright, with partially infiltrated fat in the muscle mass.
• AROMA: light and pleasant, without rancid notes and odd smells
• FLAVOUR: Delicate and lightly salted.