Cut of meat: obtained from the back of a heavy pork leg
Processing: the fresh rumps are trimmed and salted, matured naturally
Weight: 5 kg.
Organoleptic properties: a bright, translucent colour; the absence of colium, filaments and patina is denoted; on the palate this cured meat is sweet and delicate.
Eating suggestions: it goes divinely with fruit dishes, such as figs, melon or dates, thanks to its fragrant aroma and slightly savoury taste.