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At Puente Robles we have a selection of cured hams and reserve hams from Duroc pigs that you can buy and enjoy in different formats.
What are Duroc Hams?
Duroc hams come from Duroc pigs, known for their tasty and juicy meat. Although they are not as select as Iberian hams, they offer great flavour at a more affordable price.
Characteristics of Duroc breed pigs
Marbled meat: Duroc pigs are known for their marbled meat, which has streaks of fat between the muscle fibres. This intramuscularity of the fat contributes to the juiciness and flavour of the meat, making it especially attractive for ham production.
Flavour and sweetness: Duroc pork is characterised by a pleasant flavour and a hint of natural sweetness. This combination of flavours makes it a popular choice in gastronomy, both for traditional dishes and for more elaborate culinary creations.
Juiciness: Duroc pigs tend to have a greater capacity to retain moisture in their meat, which translates into a juicy and tender texture. A fundamental characteristic to enjoy a ham that is always tender and tasty.
Although Duroc pigs are not as select as Iberian pigs in terms of breeding and tradition, their high quality meat and taste characteristics make them a versatile and appetising option. Their versatility in the kitchen and their ability to offer exceptional flavours and textures make them a valuable choice.
Origin of the Duroc breed pigs
Duroc pigs have their roots in the United States, where the breed was developed in the 19th century.
Its name comes from one of the first Duroc sires that was used to establish the breed. This sire, called "Duroc", was noted for his robustness and performance in pig breeding.
Over time, Duroc pigs were crossed with other breeds to improve their meat quality and adapt to different breeding conditions.
Buy your Duroc Ham
Discover the versatility and affordable taste of Puente Robles Duroc Hams. Although not as select as Iberian Hams, these hams offer a delicious option for pork lovers looking for quality at a more affordable price.
