15-Month Smoked Duroc Gran Reserva Ham
84,00 €
Ham smoked with oak wood.
Hind leg from adult Duroc pigs. Duroc pork is known for its excellent fat marbling, making it perfect for ham production. It stands out for its low salt content (25% less) and sweet flavour.
Product made following the traditional Galician artisanal salting and curing process. When the ham reaches 15 months of curing, it is smoked with oak wood, giving it its characteristic colour, aroma and flavour.
The Smoked Ham has a uniform, even shape, with a rounded cut and no hoof, but with the skin on. Toasted in colour due to the smoking process.
- TEXTURE: Even, slightly fibrous, with no pastiness or softening.
- COLOUR AND APPEARANCE WHEN SLICED: Toasted colour. Even when sliced. Not dry on the outside.
- TASTE AND AROMA: Delicately flavoured meat.
Additional information
| Weight | 7 kg |
|---|---|
| Presentación | Whole piece with label |
| Tiempo de curación | 15 months |
| Conservación | Cool, dry place |
| Caducidad | 365 days |
| Energy value | 1027 kJ / 246 kcal |
| Fat | 13 g |
| Of which saturates | 4.8 g |
| Carbohydrates | 0.4 g |
| Of which sugars | 0.4 g |
| Protein | 31.5 g |
| Salt | 3.2 g |
Free shipping on orders over €70
Max. 72 hours*
Peninsula shipping €6
Balearic Islands shipping €15
Canary Islands shipping €25.40
*Orders will be processed and delivered within a maximum of 72 hours, counting only business days
We accept:
Smoked Duroc ham joint with a minimum of 15 months of curing.
