Duroc Ham. 5-6 Kg

Duroc Ham. 5-6 Kg
Duroc Ham. 5-6 Kg

Duroc Ham. 5-6 Kg

Duroc Ham. 5-6 Kg

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Decapote
Rating: 4.6
No minimum order
Shipping time: 24 - 48 h
Shipping not available to Germany

In refrigeration: Tª = 5ºC. In freezing: Tª < -18ºC.

Net weight:

Preservation method: In refrigeration: Tª = 5ºC. In freezing: Tª < -18ºC.
The Duroc ham, coming from the best pig breed, stands out for its intense flavor and juiciness. This piece, weighing between 5 and 6 kg, has been crafted with over 40 years of experience, ensuring a curing process that highlights its exceptional characteristics.
The Duroc ham is a piece from the recognized Duroc breed known for its intense flavor and unique juiciness. The curing process can take between 12 and 24 months, where the meat is salted with sea salt and stored at controlled temperatures between 0 and 5°C. It is then dried in a controlled environment to develop its characteristic aroma. This ham is ideal for those who appreciate supreme quality and authentic flavor.
The product information has been processed automatically, so it may contain errors. In case of doubt, please contact us.

Preservation method

In refrigeration: Tª = 5ºC. In freezing: Tª < -18ºC.

More information

Net weight:

The Duroc ham, coming from the best pig breed, stands out for its intense flavor and juiciness. This piece, weighing between 5 and 6 kg, has been crafted with over 40 years of experience, ensuring a curing process that highlights its exceptional characteristics.
The Duroc ham is a piece from the recognized Duroc breed known for its intense flavor and unique juiciness. The curing process can take between 12 and 24 months, where the meat is salted with sea salt and stored at controlled temperatures between 0 and 5°C. It is then dried in a controlled environment to develop its characteristic aroma. This ham is ideal for those who appreciate supreme quality and authentic flavor.
The product information has been processed automatically, so it may contain errors. In case of doubt, please contact us.

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