Reserva Duroc Ham Juan del Valle

Musculoskeletal piece that constitutes the pelvic extremity of the pig, which undergoes a salting and curing process.

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After being classified by weight, the pieces undergo a salting process in the curing chamber, where the salt penetrates the meat gradually.
Subsequently, the curation process begins, firstly controlling the temperature and humidity conditions in drying facilities, for about four months, and thereafter in aging cellars under natural humidity and temperature conditions, until the process is completed, which comprises a minimum of 16 months. Finally, the pieces are packaged for sale.

Additional information

Weight7 kg


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