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HAM has its OWN name

These are the characteristics of Duroc ham

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Duroc pigs are a breed of white pig typical of the United States, but if you want to know more about this species and the serrano ham (our Gran Reserva) obtained from it, these are the characteristics of Duroc ham that you have to know. Who better than Enrique Tomás to talk to you about ham? who else!

7 characteristics of the Duroc ham and pigs of this breed

The most important thing to know about the Duroc species is:

1. Appearance:

The skin of Duroc pigs is of colour reddish and their hair is abundant and smooth. The head is small and the ears are pointed. The legs are thick and the hooves may be black.

2. Location:

Although they are pigs typical of the United States, their production is widespread both in this country and outside it. Unlike the Iberian pigs that can only be bred in the Iberian peninsula, the Duroc can grow in different parts of the planet as in Europe, where their breeding is widespread.

3. Feeding:

White pigs are usually fed intensively, i.e. on farms and with cereal feed.

4. Name given to the ham obtained from them:

The ham of Duroc pigs is not Iberian, it is Serrano. With respect to this it is necessary to emphasize that any ham that is obtained of white pigs like the Duroc is Serrano, never Iberian. Although the serrano is good, it is not the same, as the texture and flavour of the Iberian ham is very particular. To produce it we have followed a traditional curing process and our own knowledge that is only typical of our peninsula, which explains why it is such a select product. The Serrano ham that we sell in Enrique Tomás is Gran Reserva, the Serrano considered to be of the highest quality of its category.

5. Duroc meat curing process and time:

The curing process followed to prepare Serrano hams produced with Duroc meat is the same as with Iberian hams, but time is not. Fewer months of curing are needed to have the meat of the white pigs ready. Depending on the time we can differentiate between: “bodega or cava type”, those hams that need nine months of curing; “reserva or añejo”, those that are twelve months doing this process; and “Gran Reserva”, those that require more time and for which more than fifteen months are needed.

6. Crossing of the Duroc:

The genetic conditions of the Duroc make them perfect to cross them with the Iberian ones. A pig from a Duroc father and Iberian mother is 50% Iberian and also has the ability to infiltrate fat into the muscle. In the crosses between the two species the Duroc pigs are usually the fathers and the Iberian pigs the mothers.

7. Production:

90% of the hams marketed in the world are produced thanks to the meat of white pigs such as Duroc. However, they are not the only species used to produce Serrano ham but there are also others such as Celta. Only 10% of the world’s ham production is Iberian, which explains why its price is more expensive.

caracteristicas del jamon duroc

In short, Iberian ham is obtained from pigs from the Iberian peninsula that can only be raised here and that have the ability to infiltrate fat into the muscle. The Duroc are the white pigs that produce Serrano ham and their meat is less juicy, but it is just as rich. These are the characteristics of the Duroc ham and the pigs from which it is obtained so that you can become a real expert!

Sliced ham
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If you want to know all the characteristics of Duroc ham and the pigs of this breed, you have come to the right place. Enrique Tomás explains everything!

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