Whole Cooked Foreleg Ham

Lean pork shoulder, which, after being subjected to a brining process and then kneading, following a moulding to give it the right shape, a pasteurisation heat treatment is applied.

• TEXTURE: Firm and compact to the touch.
• COLOURING AND ASPECT WHEN CUT: The product is pinkish in colour, solid and sufficiently bound.
• AROMA: light and pleasant,
• FLAVOUR: Delicate and lightly salted.
• FORM AND EXTERNAL ASPECT: Mandolin shaped, with a consistent, smooth, regular external surface, without obvious cracks or sunken areas.