front, small part of a prosciutto cured separately with just salt and aged for 9+ months.
The eye round, or smaller, front portion of a leg is separated from the bone
and cured simply with salt, then matured for at least 9 months. This is the
nutty, rich side of a prosciutto/ jamon. A dark, dense portion of meat with
a thin layer of fat, it is complex and flavourful. Perfect served on its own
or as part of a selection.