Cured boneless leg of pork White
Matured leg with delicate flavor.
SEASONING
Minimum maturation of 12 months takes place in natural cellars.
PIECE
The average size is 5/6 kg.
INFORMATION
SEASONED THIGH is obtained from the boneless meat of the hind leg.
The boned and trimmed thighs are first salted and then cured in natural cellars.
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