Lacón Gallego

Вкус

Galician cured pork foreleg IGP, traditional brine-cured (not dry-cured like jamón). Pale pink meat, firm-but-tender texture (more moist than dry-cured ham), salty-savory flavor with characteristic Galician-pork profile.

Использование в HoReCa

**Foundation of Lacón con grelos** (Galician national dish — boiled with turnip greens and chorizo); in pote gallego; foundation Galician winter cuisine.

Упаковка

• whole-piece-vacuum-3-5kg
• half-piece-vacuum-1.5-2.5kg
• deli-cooked-vacuum-300g