Presentation: Straight leg with skin.

Curing time: from 12 to 16 months.

Weight: + than 7 Kgs (+ than 15 Lbs).

Minimum durability: 210 days.

Preservation conditions: Keep in dry and cool place.

Product’s characteristics: Subtle meat taste, slightly salty, pleasant and characteristic flavoring. Homogenous when cut and not very dry on the surface.