Free Range Pork. They coat the leg muscles in their house cure, dry rub then allow the air drying process to start. It takes around 20 weeks to get to the required texture, then it’s thinly sliced and packed.
Sliced – estimated weight 50g
Free Range Pork. They coat the leg muscles in their house cure, dry rub then allow the air drying process to start. It takes around 20 weeks to get to the required texture, then it’s thinly sliced and packed.
Sliced – estimated weight 50g