Duroc Breed cooked ham piece prepared with identifiable pieces of meat, corresponding to the quartering of the pig’s hind members, removing the bones, cartilage, tendons and loose ligaments. After being subjected to a brining process and then kneading, following a moulding to give it the right shape, a pasteurisation heat treatment is applied.
- TEXTURE: Firm and compact to the touch.
- COLOURING AND ASPECT WHEN CUT: The product must be easily cut into slices with a primarily pink colour, solidity and sufficient binding.
- AROMA AND FLAVOUR: It will have characteristic smell and flavour.
- FORM AND EXTERNAL ASPECT: Round in shape, with a consistent, smooth, regular external surface, without obvious cracks or sunken areas.