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.