Ham, Duroc Pork Serrano (Sliced)

This dry-cured Serrano ham comes from 100% Duroc pork, a heritage breed prized for marbling and deep flavor. Each paper-thin slice reveals ruby-red meat edged with creamy white fat that melts on the tongue. The taste is nutty, sweet, and subtly savory with notes of roasted hazelnut, aged cheese, and a whisper of umami—no smokiness, just pure, slow-aged pork essence.

Duroc pigs are pasture-raised in Spain, fed on grain and acorns (though not to Iberico standards). The legs are salted, washed, and air-dried for 12–18 months in mountain curing rooms. Maison Duculty, a Lyonnais charcutier since 1932, imports and slices this ham by hand to preserve texture. A firmer, more intense cousin of Prosciutto, with deeper marbling from Duroc genetics.

Pair with Amontillado sherry, dry Manzanilla, or a crisp Albariño. Serve at 18–20°C (room temperature) to release fats. Drape over warm pan con tomate, melon wedges, or asparagus wrapped in ham. Also try with figs, Marcona almonds, or shaved over salads. A charcuterie board essential—eat within 2–3 days of opening for best texture.