- Art of Charcuterie
WEIGHT: kg 7,5/8,5.
CURING: 6 months.
QUALITY: choice pork leg, deboned before salting, although maintaining the whole ham shape. Hand-salted with a curing mixture comprising salt, finely ground white pepper, white wine and a pinch of garlic. After 3 months in the curing room it is coated with fat to prevent the surface from hardening and in the fifth month it is dusted with “crushed” pink pepper, which gives it a mouthwatering fragrance and a very attractive appearance after curing.
FLAVOUR: tasty. Sweet, unusual flavour thanks to the use of pink pepper.