White pork ham cured for more than 20 months. Great infiltration and mild flavour. Machine sliced and vacuum packed. Pack of 16 sachets of 250gr of slices, sachet with ham peaks and sachets with cut bones. Pigs of national origin. Cured in natural cellar. Reduced salt content.

Curing time: More than 18 months.
Weight: 7 - 9 kg.
Origin: National.
It does not contain allergens