- 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 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 finely crushed chilli pepper and powdered paprika, which give it a mouthwatering fragrance. It has a very unusual appearance with a very attractive, original bright red/orange colour.
FLAVOUR: a strong, intensive blend of hot chilli pepper and fragrant paprika, attenuated by the sweetness of the ham. Ideal for those who like strong flavours.