Ham without leg

Reference JSDT07

€87.70

Tax included

Weights: 7kg - 7.5kg | 7.5kg - 8kg.

Duroc breed, ham without leg.

Healing of more than 24 months.

Estimated delivery date:
Correos Express España - Purchase before and receive it Tuesday, 5 December, 2023
Recogida en tienda en Teruel Capital - Purchase before and receive it Monday, 4 December, 2023
Packlink Europa - Purchase before and receive it Monday, 11 December, 2023

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This product can be bought with COD

PRODUCT INFORMATION "Duroc Ham without leg"

Naturally dried ham.

Healing: More than 18 months.

Approx weight: 6.5/7.5/ 8kg.

What is duroc ham without leg?

The Duroc ham without leg is a piece of ham from pigs of the Duroc breed, from which the leg of the ham has been removed.

Duroc is a breed of Pork renowned for its juicy, marbled meat, making it a popular choice for ham production. By removing the leg of the ham, a boneless piece of meat is obtained that still retains all the organoleptic qualities and the characteristic flavor of Duroc ham.

Duroc ham without the leg can be presented in different weights from 7kg to 8kg

These hams are naturally cured, in an open window, for more than 24 months. Open window curing can be carried out thanks to the climate of Teruel. Curing takes place in a dryer located at more than 1,300 meters above sea level.

Characteristics of duroc ham without leg

Duroc ham is characterized for being a variety of high quality ham, appreciated for its flavor, texture and intramuscular fat marbling. Here are some distinctive features of Duroc ham:

Pig breed: Duroc ham comes from pigs of the Duroc breed , a breed of pig native to the United States. These pigs are characterized by having juicy, tender meat that is well infiltrated with fat.

Marbling: One of the main characteristics of ham Duroc is its marbling, that is, the presence of small veins of intramuscular fat that are distributed throughout the meat. This contributes to its juiciness, flavor and smooth texture.

Taste and aroma: Duroc ham is distinguished by its intense and sweet flavor , with soft and pleasant nuances. The intramuscular fat provides a smoothness that enhances its flavor and provides a unique taste experience.

Texture: The meat of Duroc ham is juicy , tender and has a smooth consistency on the palate. The infiltrated fat contributes to the tenderness and gives a creamier texture to the ham.

Curing: The curing time of Duroc ham can vary, but generally undergoes a long healing process of at least 12 months. This allows the meat to develop and acquire its distinctive flavor and texture characteristics. These hams in particular have been cured for more than 24

In summary, Duroc ham stands out for its marbling, intense flavor, juicy texture and prolonged curing, which makes it a valued option for lovers of quality ham.