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Jamón cured female of Raza Duroc.
A minimum 15-month course,
Entants: Duroc sow ham, salt, sugars and preservatives (E-250 and E-252)
The ham cellar boneless reserve of Duroc pork breed is cured in our own dryers, where the ideal maturation of these sausages occurs. Its elaboration is based on the proper harmony between salt, temperature, humidity and time. These hams reach sufficient healing maturity from 15 months.