The Duroc ham is characterized by several distinctive features:
- Duroc breed : Duroc ham comes from pigs of the Duroc breed, which are characterized by having specific genetics. These pigs are native to the United States and are selectively bred for high-quality meat.
- Fat marbling : One of the main characteristics of Duroc ham is its infiltration of intramuscular fat. This results in a marbling of fat in the meat, which contributes to its flavor, juiciness and texture. The marbling of fat provides a greater smoothness and softness to the ham.
- Intense flavor: The ham Duroc stands out for its more pronounced flavor compared to other types of ham. The fat infiltrated into the meat provides a juicier and tastier flavor, which makes it a valued option for lovers of good ham.
- Intense reddish color: The meat of Duroc ham has an intense and bright red color. This is due to the quality of the meat and the presence of a greater amount of myoglobin, a pigment that contributes to the characteristic color.
- Long Curing: Duroc ham undergoes a long curing process, which can vary from several months to even years, depending on the type and quality of the final product desired. During this process, the ham develops its distinctive flavor and the desired characteristics of aroma, texture and ripeness are acquired.
- Gourmet quality: Duroc ham is considered a gourmet product due to its high quality and unique characteristics. It is prized for its balanced flavor, juicy texture, and adequate curing time.