Taken from thee rear haunches of the pig, the leg is salted and then hung for at least 14 to 18 months to mature.
Sliced on demand and vacuum packed for maximum freshness. Please select the pack size you require.
Taken from thee rear haunches of the pig, the leg is salted and then hung for at least 14 to 18 months to mature.
Sliced on demand and vacuum packed for maximum freshness. Please select the pack size you require.
