Presentation: Straight leg with skin.
Curing time: + than 18 months.
Weight: + than 8 Kgs (+ than 17.6 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.