Maturation: 18 months.
Ham produced in the town from Pórtugos (Alpujarra). Slow, natural drying cure, only is using sea salt for processing.
Of delicate flavour, little salted meat (maximum content of 5% sodium chloride). Red and shiny appearance to the Court, with partially infiltrated in muscle mass fat. Fat consistency sticky, bright, pleasant taste and white-yellowish coloration.
Ingredients: pork and sea salt-cured ham.
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