Vacuum-packed mini foreleg ham with a touch of salt

Part of the front leg of adult pigs. Product made following the traditional Galician artisanal process of salting and curing. During the salting process, we adjust the exposure time of the raw material with the salt to ensure a finished product that is ready to eat.

• 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.