Coming from very well bred and fed pigs, with the greatest care during our process of elaboration and curing. It is a very traditional process, based on a little salt and a lot of cold. To achieve this, they are cured at very low temperature for many months in drying rooms at a controlled temperature and humidity. The total curing process for Duroc ham is more than two years, so creating a very balanced ham, even, not overly fatty and of extraordinary quality and flavour.
