50% Duroc ham by COMABU, presented as a whole piece weighing 8 to 8.5 kg. The title indicates 24 months of curing, and the format sheet states +24 months. It comes from the cross between Pietrain and Duroc: the first provides pink, lean meat with fine fibers, while the second favors fat marbling. Preparation begins by removing excess outer fat and salting for 10 to 14 days, depending on the weight. It is then washed and passed through a limonadora to give it shape and remove any blood residues. It stays for about 6 months, approximately 180 days, in a drying room with controlled temperature and humidity. It then moves to a natural drying room for about 20 to 24 months, depending on the size of the piece. Curing gives it a uniform color and soft, sweet nuances, with notes of wood, burnt sugar, walnut and hazelnut. Once the desired curing point is reached, the ham rests in a cellar at about 14 °C until consumption. Nutritional information is expressed per 100 g of product.