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.