Presentation: V-shape, straight leg, raw cut
Curing time: + than 12 months.
Weight: + than 4 Kgs (+ than 8.8 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.