The Duroc pigs came from North America and conquered the world thanks to its prolificness,     carcass yield and lean gain efficiency and to the quality of its flesh, that is quite meagre     while having a high degree of fat infiltration, which is excellent for the production of Serrano     ham.

  The Reserva Duroc ham has an intense flavor thanks to its basic material the Duroc pigs and     to the slow and natural dry-curing in the drying sheds where it spends nearly 20 months.

  It is available in several conditionnings: whole, boned, in pieces, slices and a hand-cut.

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