Made from legs of pork suitable for raw ham production – i.e. that weigh 10/11 kilos on the bone when fresh. The meat is dry-salted with coarse salt and saltpetre mixed with pepper grains, cumin, juniper berries and cloves, then smoked. After 20 days it is stored for maturation.


Selected legs of pork are dry-salted and flavoured, then smoked.


Pork, salt, sugar, and natural herbs and spices. Antioxidant: Sodium Ascorbate (E301). Preservatives: Potassium Nitrate (E252), Sodium Nitrite (E250).



Back