Cured ham 50% Duroc Cured ham 50% Duroc Campeado Pork ham cross 50% Duroc, whole piece with leg. Cured product more than 16 months and more than 7 kilos the piece. Allergen-free. Organoleptic characteristics: Characteristic aroma of cured ham. Juicy piece with infiltrated fat. Average salt content. Easily sliceable product. Consume directly, without the need to cook. (7 - 7,5 Kg)
Duroc pigs are well known both for the high quality of their meat and for their optimal infiltration of fat in the perniles, in addition to achieving an elongated shape and an appearance very similar to the Iberian. To make our Gran Reserva Duroc hams we mix Duroc breed pigs with other breeds with which we work, reaching a Duroc breed purity of 65 to 75%, thus achieving a unique and own genetics.