Ready to eat Duroc pork leg brine-cured with sea salt, fresh herbs and spices, then steamed at low temperature for 14 to 16 hours. An Italian classic!
Delivered vacuum-packed and air-cooled to stay fresh.
Ready to eat Duroc pork leg brine-cured with sea salt, fresh herbs and spices, then steamed at low temperature for 14 to 16 hours. An Italian classic!
Delivered vacuum-packed and air-cooled to stay fresh.