Discover the unmatched flavor of 50% Duroc ham, a product that ages for 24 months to reach its optimal point. This ham is characterized by its fat infiltration, giving it a juicy texture and an unmistakable flavor with soft and sweet nuances. The curing process is meticulous: after an initial treatment in salt, the ham is shaped using a limonadora, removing impurities and ensuring a quality product. It is then dried in a controlled environment for six months and finished in a natural dryer for a period of 20 to 24 months. During this time, it acquires notes of wood, burnt sugar, nut, and hazelnut.