Traditional Cured Ham

Traditional Cured Ham

The results from the dehydration of the ham leg of pig through its salting and drying while retaining their anatomical structure. The salting of hams is the process of engaging the leg of pork with salt and is performed at low temperatures (3 º C to 6 ° C), replicating the salting of the legs that appeared after the traditional killing of the animal, usually in winter. The penetration of the salt causes the leg lose some of the water content, defending against the higher temperatures.

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