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Extraordinary cured ham resulting from the crossbreeding of two breeds: Pietrain, which makes the meat pink and lean, with thin muscle fibers, making the slice in the mouth to fall apart easily and be easily digestible; and the American Duroc breed, which gives the ham that intramuscular infiltration so appreciated. A 100% Duroc ham has more fat and the muscle fibers are thicker, producing a coarser meaty mouthfeel than the 50% Duroc COMABU because the Pietrain softens them

As with all pieces that are to be cured, the excess fat covering the ham must be removed and it is placed in salt, which, depending on the weight, will last between 10 and 14 days.

After that, the ham is washed and cured for 10 to 14 days

Then it is washed and passed through a machine called a "limonadora" which will give it shape and remove any blood that may remain inside the piece and that could rot it during the curing process

We continue with the placement of the hams in a drying room where the temperature and humidity is controlled and where they will spend about 6 months

After approximately 180 days, the hams are taken to a natural drying room where the air currents and temperature fluctuations will cause the ham to acquire hints of wood, burnt sugar, walnut and hazelnut. Here the ham will spend about 20-24 months, depending on the size, and then, when "the ham is tight", which is colloquially said in the slang of the maquileros, we let it rest in the cellar at a temperature of about 14ºC until we consume it.

When the ham is dry-cured, we leave it to rest in the cellar at a temperature of about 14ºC until we consume it

INGREDIENTS: Duroc crossbred pork ham, salt, dextrose, sugar, antioxidants (E-331iii and E-316) and preservative E-252