For this cured meat La Casara relies on the skill of high-altitude butchers. National pork legs of large size are used. The leg is deboned, then seasoned and massaged every 3 days. After that, it is smoked for 4 - 5 days in stone spaces where slow-burning juniper wood and other non-resinous plants like beech and oak are used. The seasoning then continues for about 10 months in naturally ventilated environments.
For this cured meat La Casara relies on the skill of high-altitude butchers. National pork legs of large size are used. The leg is deboned, then seasoned and massaged every 3 days. After that, it is smoked for 4 - 5 days in stone spaces where slow-burning juniper wood and other non-resinous plants like beech and oak are used. The seasoning then continues for about 10 months in naturally ventilated environments.
Shipping costs £40.16, free over £249.40
Price VAT included
