Jamon Duroc Gran Reserva Spanish ham

Discover the authentic taste of Spanish hams from Guijuelo, Salamanca. With an unparalleled ripening and drying process, our hams offer unparalleled quality. Unlike the usual Serrano ham you find in supermarkets during the Christmas period, our Spanish ham exceeds all expectations.

Each Guillen ham undergoes extended curing, developing its flavor and texture to perfection. Located at more than 1,000 meters altitude, our hams are dried in special rooms where a cool wind blows constantly. This natural process plays a vital role in achieving the unique flavor and tenderness that our hams are known for.

Most important features

Ripening time
Paleta (ham shoulder): 18+ months
Jamon (gammon): 24+ months

Race

100% Duroc

Origin : Ibericos Guillén, Guijuelo, Salamanca, Spain
Storage : preferably in a dry, cool and dark place
Use : apply gradually after cutting. Cover the cut piece with cut pieces of fat and a tea towel.

Jamon Duroc vs. Jamon Serrano

All duroc hams are serrano, but not all serranos are duroc. In other words, the Duroc variety is one of the varieties from which Serrano hams are made.

Duroc hams have a higher percentage of infiltrated fat than the rest of the white ham varieties.

Duroc pieces are longer than those of Serrano hams, although they are not necessarily larger.

Jamon Duroc vs. Jamon Iberico

The taste is comparable to that of our Iberico hams. The pigs are raised in exactly the same conditions at the same producer. In addition, the hams also go through the same drying and maturing process. The difference is only in the pig breed: Duroc vs. Iberico.

Our Gran Reserva hams are characterized by a very special taste and an inimitable aroma that is easy to identify and distinguish. With a high content of infiltrated fat, which allows us to obtain very tasty, marbled pieces with a very interesting taste. DUROC is the only breed allowed to cross with Iberian pig under the Iberian Quality Standard (RD 1469/2007).

palette vs. jamon

Due to the smaller size of the Paleta (shoulder hams), the meat is closer to the bone. As a result, the Iberico shoulder ham is known for a more intense and riper taste.

The Paleta, or the shoulder, is smaller than a Jamon. Our Duroc hams weigh about 8.5 kg and a Paleta usually weighs about 5.5 kg. If you only eat a plate of Jamon with 1 or 2 people every now and then, it is advisable to choose a Paleta. To preserve the best quality, you want to use up the Jamon or Paleta within 3 weeks after cutting.

Iberico Guillen

Ibericos Guillen is located in Guijuelo, "the cradle of the Iberian ham", in the Sierra de Salamanca. From here, thanks to the traditional production processes and the highest quality pigs, they get the most exquisite Iberian products and are naturally salted, dried and aged.

Manuel Guillen SA produces all its products from premium pork in its renovated and fully certified premises. Partly because of this, they can guarantee exceptional quality.

All this together with the professionalism of their employees enables them to offer a wide range of delicious Iberico hams and Iberian products.

Manuel Guillen SA is a family business that has been engaged in the production and manufacture of Iberian pork products for three generations.

Ingredients

Pure Iberico ham, salt, dextrose, antioxidants (E-331) and preservatives (E-252; E-250).