15-Months Duroc Reserva Serrano Ham Centre

Duroc Breed Serrano Ham centre cured for a minimum of 15 months.

Deboned and bevelled hind extremity from adult Duroc breed pigs. 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.

The end result is a Serrano Ham with a uniform and homogenous consistency, with a round cut and without the foot, but with skin.

• 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.