Speck Picaron

The pork leg is deboned and then undergoes a production process which involves trimming, salting, smoking and lastly maturing.
The minimum duration of the production cycle is 6 months to complete the maturing process.

Whole speck ham, rectangular shape - Cod. 123

Average weight: From 5 kg to 6 kg.
Storage instructions: Keep refrigerated (+3°C/+7°C), once the cover has been opened, keep the ham covered with cling film.

Half a speck ham, rectangular shape - Cod. 124

Average weight: From 2.5 kg to 3 kg.
Storage instructions: Keep refrigerated (+3°C/+7°C), once the cover has been opened, keep the ham covered with cling film.