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. When the ham has been cured for 14 months, the smoking process begins with oak wood, giving it a characteristic colour, aroma and flavour.
The Smoked Ham has a uniform and homogenous consistency, with a round cut and without the foot, but with skin. Toasted colour due to the smoking process.
- TEXTURE: Homogenous, not very fibrous and without being mushy or soft.
- COLOURING AND ASPECT WHEN CUT: Toasted colour. Homogenous when cut. Not dried out externally.
- FLAVOUR AND AROMA: Meat with a delicate flavour.