Half Serrano Grande Reserve Duroc Ham

The Grande Reserve Duroc half ham comes from a cross of rustic breeds, raised and fed on farms, based on natural feed. The whole ham is dried and cured for 24 to 30 months in our natural dryers in the Salamanca region. It is characterized by its intense taste and powerful aromas. The ham from Duroc pig is a Serrano ham. This breed of pig has more fat infiltration, which makes Duroc ham tastier than classic Serrano ham. The process for making Duroc ham is the same as for Iberian hams, only the time differs. The curing time of our Grande Reserve Duroc half ham is shorter than that of Iberian ham. The maturing period is generally 24 months The infiltration of fat in Duroc ham influences its organoleptic properties, with products that are juicier and tastier than those of other breeds of white pig. Minimum weight: 3 kg