Duroc Breed Cured Pork Loin:
Product made with ileac spinal muscle of the Duroc breed pig, salted, marinated and stuffed into natural casings, and then subjected to the appropriate ageing process.
- TEXTURE: Firm and compact to the touch
- COLOURING AND ASPECT WHEN CUT: The aspect when cut is homogenous, smooth, pinkish to red in colour, without abnormal colouration. The muscle mass is a single piece, without chunks of joined muscles.
- AROMA AND FLAVOUR: Characteristic.
- FORM AND EXTERNAL ASPECT: Cylindrical shape, more or less regular or slightly flattened, with a calibre in excess of 40mm and variable length. The external aspect of the casing will always be snug on the product all over the surface, possibly covered with external flora common to this type of product.
Duroc Breed Imperial Salchichón:
Thick-tripe salchichón with a select blend of lean Duroc Breed pork and streaky bacon, sourced exclusively from Duroc breed pigs, with additional salt, paprika and other spices, kneaded and stuffed in natural casing, which has undergone an ageing-drying process, which ensures good stability, as well as characteristic smell and flavour.
TEXTURE: Firm consistency and compact to the touch.
COLOURING AND ASPECT WHEN CUT: Pink in colour. The cut is homogenous, smooth and well bound, without anomalous colours and with a net difference between fragments of meat and lard or fat.
AROMA AND FLAVOUR: characteristic, provided primarily by the spices and condiments, together with the curing process.
Duroc Breed Imperial Chorizo:
Thick-tripe chorizo with a select blend of lean Duroc Breed pork and streaky bacon, with additional salt, paprika and other spices, kneaded and stuffed in natural casing, which has undergone an ageing-drying process, which ensures good stability, as well as characteristic smell and flavour.
- TEXTURE: Firm consistency and compact to the touch.
- COLOURING AND ASPECT WHEN CUT: Pink in colour. The cut is homogenous, smooth and well bound, without anomalous colours and with a net difference between fragments of meat and lard or fat.
- AROMA AND FLAVOUR: characteristic, provided primarily by the spices and condiments, together with the curing process.