Bone-in dry-cured ham made from a whole Mangalitsa pork leg (skinless). Dry-cured for nearly a month and then glazed with brown sugar and smoked over pecan wood. This ham is fully cured and smoked, but NOT FULLY COOKED. It must be slowly roasted to 150 F internal temperature. Made from local heritage breed Mangalitsa-cross pork raised in Elk Creek, NE by TD Niche Pork.