Hind extremity from adult Duroc breed pigs, deboned and V-cut. The unique feature of the meat of the Duroc breed pigs is a very good infiltration of fat, making it perfect for being made into ham. It is low in salt (25% less) and has a sweet flavour.
Product made following the traditional Galician artisanal process of salting and curing.
- TEXTURE: Homogenous, not very fibrous and without being mushy or soft. Optimal infiltration of fat due to the Duroc genetics.
- COLOURING AND ASPECT WHEN CUT: Characteristic pink to purple-red colour in the lean area and shiny in the fat. Homogenous when cut.
- FLAVOUR AND AROMA: Meat with a delicate flavour, low salt and pleasant, characteristic aroma.