Duróc ham with more than 24 months of curing.
Bodega ham that is characterized by its black hoof, typical of the Duroc breed.
Cured naturally in the municipality of Juviles - in the Alpujarra Granadina.
This Duroc cellar ham follows a 100 natural curing process for 24 months. Adding only sea salt to the leg of female pork ham without nitrifying or preservatives..