The mountain climate -cold and dry in winter, warm in summer- is ideal for curing Serrano ham and cold meats (chorizo, salami) naturally. Duroc is a breed of pig. Its meat is noted for its succulence, its taste and in particular for the marbled streaks of fat that are stored between the muscle fibres. This marbled effect is much more visible than in Iberian hams, but that does not mean the product is fattier.
The mountain climate -cold and dry in winter, warm in summer- is ideal for curing Serrano ham and cold meats (chorizo, salami) naturally. Duroc is a breed of pig. Its meat is noted for its succulence, its taste and in particular for the marbled streaks of fat that are stored between the muscle fibres. This marbled effect is much more visible than in Iberian hams, but that does not mean the product is fattier.