Gran Reserva Ham DUROC. The DUROC ham is a breed very similar to the Iberian one in its adaptation to life in freedom. For this reason it is chosen in the crosses with the Iberian pig.
A Gran Reserva ham marks the highest curing quality in the white pork ham category. Melquiades, to give more depth to its flavor, grants it 24 months of curing, which is nine months above the minimum 15 required for the Gran Reserva qualification.
It is a fatty ham with good infiltration that provides more intense flavors and cured in natural dryers.
(The price does not include the possible decoration)
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Founded in 1956 in Coreses (Zamora) by Melquiades Rodríguez himself when he settled in this municipality after learning the meat trade in Salamanca. Specialized in the manufacture and sale of Iberian ham and sausages of both white and Iberian pork.
The Melquiades Iberian ham is cured in the natural dryers of the company in Salamanca, preserving the tradition in the elaboration. The unique taste and unbeatable quality are the result of years of experience.
The master chacineros and jamoneros maintains the family character of the company. The 3rd generation leads the project at present maintaining the artisan elaboration of ham that provides that unique smell and flavor in its Iberian products.
The DUROC Gran Reserva Ham is a delicacy that stands out for its long curing of 24 months, 9 months longer than what is required to obtain the Gran Reserva category. Produced from DUROC breed pigs, which are reared in freedom, this ham is characterized by its infiltrated fat that provides intense flavors and is cured in natural dryers.
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