- -40%
100% Ibérico Bellota Loin 5 Jotas Pata Negra Half Piece Canister
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JADUDES
Premium 100% Duroc Gran Reserva Ham DESEO Minimum 15 Months Curing
72.
50€
€120.83
VAT included
DESEO Premium 100% Duroc Gran Reserva Ham, with a minimum curing period of 15 months from Duroc breed pigs, this is a ham with perfect intramuscular fat marbling and a mild flavour, ideal for the whole family. High-yield ham.
Shipping
Weight and yield by format
The quantity you receive depends on the format and how the weight is stated on the product page:
- Whole piece prepared to order: if you choose deboning or slicing for a piece whose stated weight refers to its weight before preparation, the approximate yield is 40–60% for deboning and 30–45% for slicing. For example, a whole 5 kg piece may provide approximately 2–3 kg of boneless product or 1.5–2.25 kg of sliced product.
- Product sold boneless: when the product page states the boneless net weight, this is the reference weight for your purchase. If you buy it unsliced, you should not deduct whole-piece yield percentages. If you request machine slicing, the cutting process results in an approximate weight loss of 10–15% of the boneless weight. For example, a boneless 2 kg piece provides approximately 1.7–1.8 kg of sliced product.
- Product already sliced in individual packs or multipacks: you will receive the quantity corresponding to the number of packs and the net weight stated on the product page. You should not deduct any additional weight loss from this quantity.
Yields and weight losses are estimates and vary depending on the piece, the proportion of bone and fat, and the cutting method. Where diced pieces and bones are included, they do not form part of the estimated sliced weight. Always check the format, weight and contents of your selected option.
How to store products
Whole ham and pork shoulder
Keep the piece in a cool, dry place protected from direct light. The ideal temperature is between 15 and 20 ºC.
Once you begin slicing, cover the exposed area with a thin layer of the ham's own fat and protect it with cling film or a clean cotton cloth.
It is recommended to consume the piece within approximately 30 to 45 days after beginning to cut it.
Sliced ham and pork shoulder
Keep the packs refrigerated between 2 and 8 ºC until ready to eat.
To best enjoy their aroma, flavour and texture, remove the pack from the fridge 20 to 30 minutes before serving.
Once opened, consume it preferably on the same day and avoid exposing it to heat, direct light or sudden temperature changes.
Cured meats
Store cured meats in a cool, dry and well ventilated place, away from moisture and direct sunlight.
If the product is vacuum-packed, keep it refrigerated and open it a few minutes before consuming so it can recover its full aroma.
After opening, wrap it in food-grade paper or keep it in an airtight container in the fridge.
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VISIT THE “SPECIAL OFFERS” SECTION WITH DISCOUNTS OF 30 TO 50%
Premium 100% Duroc Gran Reserva DESEO ham, with a minimum curing period of 15 months, gives us a ham with good intramuscular fat marbling and a mild flavour that is ideal for the whole family. High-yield ham.
About the Duroc breed
The Duroc breed may not be very well known to consumers because of the great acceptance and popularity of Ibéricos, but Duroc pigs are excellent and are present in a large proportion of the cured meats and hams that are commonly consumed. We can even find them in top-quality products with designation of origin from various geographical areas of the peninsula, such as Jabugo and Guijuelo, to name just a few.
The Duroc or Duroc-Jersey breed is not new, but dates back to the 19th century, when Old Duroc and Red Jersey were combined in the USA.
Among the original breeds, pigs of different origins took part, such as Berkshire, pigs from Africa and, very probably, Iberian pigs with a red coat.
In Spain, they were introduced in the 1960s and in recent times they have been used as the final breed in industrial crossbreeding with white pigs. This is because the cross provides fat marbling that greatly improves their qualities and flavour.
As we indicate in the product short description, Duroc hams and shoulders may have a black, blond or white hoof precisely because of the crossbreeding of breeds, but this is by no means a sign of lower quality. Quality is assured, and the fat marbling is in no way inferior to many of the pieces sold as Ibérico.
Features of the 100% Duroc Gran Reserva ham
- Premium 100% Duroc Gran Reserva ham.
- Minimum curing period of 15 months.
- Format: whole piece, sliced, boneless and sliced.
- Perfect fat marbling.
- Excellent value for money.
Buy Premium 100% Duroc Gran Reserva ham at the best price
Every slice of our DESEO Duroc Gran Reserva ham is a culinary masterpiece, with a minimum curing period of 15 months that guarantees a unique experience for lovers of fine ham. This exceptional product comes from the Duroc breed, standing out for its optimal intramuscular fat marbling, which results in a mild and exquisite flavour, perfect to enjoy with the family. If you have any questions before placing your order, please contact us and we will help you make the best choice.
You can enjoy the whole ham, weighing between 7 and 8 kg. Every bite is an experience that will transport you to the very essence of the most authentic flavours.
You can also enjoy the convenience without compromising on flavour. This format offers the ham boneless and packed, while retaining all its quality and aroma.
Whichever format you choose, our Premium 100% Duroc Gran Reserva DESEO ham is synonymous with top quality and excellent value.
Advice on choosing and enjoying this product
How to start carving a whole ham, step by step
At Jamón y Paletilla we recommend starting with the babilla, hoof down. How to secure the ham, trim the area you need and carve the first slices.
Read article