Jamon de Alpujara DUROC 100% (ham)

Jamon de Alpujara DUROC 100% ham, naturally cured for 24+ months.

In the heart of the Sierra Nevada National Park, the town of Juviles is located at an altitude of 1250 meters, and in this unique environment are the Juviles ham drying facilities. The pure mountain air and proper humidity are unique characteristics that decisively influence the natural curing of hams from the Alpujarra Alta region, their aroma, and color.

The Duroc pig breed originated in North America. However, due to the high fat infiltration into the muscle tissues, which provides a pleasant, creamy texture, and its size, this breed has become the most commonly used in ham production, either through crossbreeding with other white or Iberico pig breeds. Characteristics of the Duroc breed: The pig is red, with relatively long hair and larger in size than the Iberico pig. Adults typically weigh around 350 kg. 100% purebred individuals have black hooves, similar to the Iberico breed pigs. The high fat infiltration allows for better flavor development during the long curing months. The curing time of the product depends on the animal's crossbreeding. It is shorter when pigs are crossbred with other white breeds and longer when it is a 100% Duroc pig.

Like all Jamon de Alpujara hams, they are distinguished by artisanal natural curing without nitrates or preservatives, cured at an altitude of over 1250 meters in the heart of the Sierra Nevada National Park.

They are controlled by the “Jamón de la Alpujarra” guarantee mark.

Jamon de Alpujara Duroc 100% ham with more than 24 months of natural curing.

No additives or preservatives, reduced salt content, gluten and lactose-free.

Certified by the Alpujarra guarantee mark.

Ingredients: Ham and sea salt. Origin: Spain NUTRITIONAL VALUE PER 100g ENERGY VALUE: 1230KJ/295KCAL FAT: 17.9g SATURATED FATTY ACIDS: 6.6g CARBOHYDRATES: 0g SUGARS: 0g PROTEINS: 33g SALT (from sodium): 3.9g