Parco Nazionale del Pollino

Production features: After being cold-trimmed and prepared, the pig leg is cured (with coarse salt) for 20 days, then it is washed and cured again (with table salt) for other 20 days.

• Territory: Pollino National Park
• Shape: characteristic
• Size/Weight: 8.00-12.00 kilos
• Consistency: soft
• Production period: all year round