Batallé Gran Selección 100% Duroc Ham

This ham was cured in Ogíjares, a small town in Granada located at an altitude of over 700 meters, at the foot of the Sierra Nevada mountains. The mountain climate, cold and dry in winter and warm in summer, is ideal for the natural curing of hams and sausages.

The Duroc It is a breed of pig originating in the United States, the result of a cross between Red Jersey and Old Duroc. It is distantly related to the Iberian breed and is characterized by its reddish skin and large size. Its meat is notable for its juiciness, flavor, and, above all, its marbling. This marbling is much more visible than in Iberian hams, but this does not mean it is a fattier product. The marbling in acorn-fed Iberian ham is more diffuse, more blended with the meat.