RAW SALTED MEAT These anatomical pork cuts are classified and subjected to the salting process, a salt dosage in order to get a sweeter product. Using natural species and high tech automatic equipment, they are matured and cured under completely controlled temperature and moisture conditions. The result: the color and flavor that everyone prefers. PRODUCT DESCRIPTION PRESERVATION PRESENTATION RAW HAM With bone Cool and dry place Unit: Approx. 8 kg 1/2 Vacuum-packed piece Refrigerate at 2-7° C (35.6 - 44.6° F) Life: 6 months 1/2 piece: Approx. 2.5 kg Vacuum-packed unit Unit: Approx. 5 kg "SERRANO" RAW HAM With bone Cool and dry place Unit: Approx. 8 kg 1/2 Vacuum-packed piece Refrigerate at 2-7° C (35.6 - 44.6° F) Life: 6 months 1/2 piece: Approx. 2.5 kg Vacuum-packed unit Unit: Approx. 5 kg BONDIOLA Unit Cool and dry place Life: 3 months 5-unit hook Unit: Approx. 1,2 kg Vacuum-packed unit Refrigerate at 2-7° C (35.6 - 44.6° F) Life: 6 months Unit: Approx. 1,2 kg BONDIOLA SERRANA Unit Cool and dry place Life: 3 months 5-unit hook Unit: Approx. 1,2 kg Vacuum-packed unit Refrigerate at 2-7° C (35.6 - 44.6° F) Life: 6 months Unit: Approx. 1,2 kg SALTED STREAKY BACON 1/4 Vacuum-packed piece Refrigerate at 2-7° C (35.6 - 44.6° F) Life: 6 months 1/4 piece: Approx. 500 g Vacuum-packed unit Unit: Approx. 2 kg BRESAOLA 1/2 Vacuum-packed piece Refrigerate at 2-7° C (35.6 - 44.6° F) Life: 6 months 1/2 piece: Approx. 1.5 kg Vacuum-packed unit Piece: Approx. 3,6 kg