Jamon JA Esencia Duroc 50% Boneless – 22+ Months

Jamon JA Esencia Duroc 50% Boneless is a high-quality Spanish dry-cured hind leg ham made with 50% Duroc pork and aged in Spain for more than 22 months. It is the boneless version of the whole Jamon JA Esencia Duroc hind leg, created for customers who want authentic Spanish jamon flavour in a more convenient format for slicing, storage and portioning.

Removing the bone makes the ham more compact and practical. There is no need for a traditional jamon stand, so the piece can be conveniently sliced with a knife, an electric slicer or professional slicing equipment.

Jamon JA Esencia Duroc 50% benefits from the fat distribution associated with Duroc pork, giving the meat a softer texture and juicier flavour. The long 22+ month curing process develops a mature aroma, balanced saltiness and a pleasant, lingering aftertaste.

Boneless Jamon – more convenient for everyday use

This is the same JA Esencia Duroc 50% dry-cured hind leg ham, simply with the bone removed.

The boneless format offers several practical advantages:

• easier to cut into thin slices;
• convenient for professional or domestic meat slicers;
• easier to divide into smaller portions;
• more compact to store;
• no jamon stand required;
• less unusable product;
• convenient for restaurants, bars and appetiser preparation.

It is an excellent choice for customers looking for boneless Spanish dry-cured ham without giving up the characteristic taste and texture of authentic Jamón.

Taste and texture

More than 22 months of curing allows the meat to mature naturally and develop the characteristic flavour of the JA Esencia range.

The ham is characterised by:

• a rich aroma of matured jamon;
• balanced saltiness;
• a soft and pleasant texture;
• natural fat marbling;
• a juicier Duroc meat structure;
• a long-lasting but not overpowering aftertaste.

Thanks to its 50% Duroc heritage, the naturally distributed fat in the meat gives it additional tenderness and allows the flavour to develop more fully at room temperature.

50% Duroc – what makes this meat special?

Duroc is a highly regarded pig breed known for better intramuscular fat infiltration. This can make dry-cured ham softer, juicier and more flavourful than more basic cured hams.

Jamon JA Esencia Duroc is produced using 50% Duroc pork. This provides a good balance between traditional Spanish dry-cured ham flavour, pleasant texture and price.

The same JA Esencia Duroc – just boneless

This product is the boneless version of Jamon JA Esencia Duroc 50% hind leg ham.

The traditional whole leg is sold with the bone and hoof and is intended for classic carving on a jamon stand. The boneless version is designed for customers who prioritise convenience.

It is particularly suitable for:

• slicing into very thin slices;
• use with a meat slicer;
• preparing tapas;
• creating charcuterie and appetiser boards;
• restaurants and bars;
• festive tables;
• everyday use;
• portioning into smaller pieces.

Why choose Jamon JA Esencia Duroc Boneless?

50% Duroc pork – Duroc genetics contribute to a juicier texture, tenderness and good intramuscular fat distribution.

22+ months curing – the long ageing process helps develop aroma, texture and balanced flavour.

Hind leg ham – this is Jamón, not the smaller front leg known as Paleta.

Boneless – the bone has been removed, making the product easier to slice and portion.

Ideal for meat slicers – the boneless ham piece is particularly convenient for cutting thin, evenly sized slices.

More compact – takes up less space than a whole Jamon hind leg.

Authentic Spanish product – produced and aged in Spain.

Good value for money – suitable for customers looking for higher-quality Duroc ham at a more accessible price than top-tier Ibérico Bellota products.

How to serve

Jamon is best cut into very thin slices.

Before eating, allow the sliced ham to rest at room temperature for a short time. The natural fat softens and the ham’s aroma and flavour become more pronounced.

Jamon JA Esencia Duroc is ideal for:

• Spanish tapas;
• appetiser and charcuterie boards;
• serving with olives;
• tomatoes and olive oil;
• fresh bread;
• nuts;
• pairing with red wine;
• parties and festive tables;
• restaurants and professional use.

Product information

Name: Jamon JA Esencia Duroc 50% Boneless
Product type: Spanish dry-cured ham
Ham type: Jamón – dry-cured pork hind leg
Grade: JA Esencia Duroc 50%
Format: Boneless
Pig breed: Duroc crossbreed, 50% Duroc
Brand: JA / Andrés Izquierdo
Curing: More than 22 months
Ham cut: Hind leg
Country of origin: Spain
Gluten-free: Yes

Ingredients

Pork ham 50% Duroc, sea salt, sugar / maltodextrin, nitrate E-252, antioxidant E-301, Iberian pork fat.

Nutritional values per 100 g

Energy: 1071.1 kJ / 255.2 kcal
Fat: 10.8 g
of which saturates: 4.1 g
Carbohydrates: 0.1 g
of which sugars: 0.1 g
Protein: 39.4 g
Salt: 3.8 g

Storage

Store unopened ham according to the conditions stated on the original product packaging.

Once opened, keep refrigerated and protect the cut surface from drying out. Before slicing and serving, allow the amount of ham you plan to eat to come to room temperature.

Jamon JA Esencia Duroc 50% Boneless 22+ Months is a practical choice for anyone looking for authentic Spanish dry-cured ham, the tenderness associated with Duroc pork and a convenient boneless format. Long curing, 50% Duroc pork and the boneless format make it easy to enjoy genuine Spanish Jamon at home or in a professional kitchen.