The rear haunch — large, lean, and versatile. Slow-roasted whole or cured into prosciutto, jamón ibérico, and ham.
The rear haunch — large, lean, and versatile. Slow-roasted whole or cured into prosciutto, jamón ibérico, and ham.
A regional cut, the dish that defines it, and a side-by-side comparison — straight to your inbox.
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