Jamón Duroc

The Duroc ham is the jewel of our white pig range. The Duroc breed, crossed with Landrace, provides an intramuscular fat infiltration that completely transforms the gastronomic experience.

Each piece is cured for more than 22 months in our drying house, during which time the fat slowly melts into the meat, creating that characteristic marbling that guarantees a juicy and aromatic bite.

The result is a ham with a deep and complex flavor, with sweet acorn notes reminiscent of Ibérico, while maintaining the unique identity of Aragonese drying. A perfect choice for demanding palates.