Raw ham is obtained by salting and subsequently curing the thigh (hind limb) of the pig.
It is dry tanned and processed with sea salt. After the first salting and the beginning of the fermentation processes, the raw ham is seasoned (and in this phase it loses a good percentage of water: the word ham probably derives from the Latin perex sunctum which means "dried out").
|| Approximately 1 or 2 kg
|| store at + 4°C
| Shipping method
|| vacuum packed
|| Pork, salt, pepper, garlic. Preservatives: E252.