World's Best Ham by PataNegra.dk

Not every change in the food world comes with big headlines. Sometimes it just appears. Quietly. And that’s pretty much what’s happening right now with 50% Duroc cured ham coming out of Murcia. At first, it sounds a bit technical. Percentages, breeds, production details. Easy to skip over. But once you look closer, there’s actually something more going on here, a small shift that says a lot about where the market is heading. Somewhere Between Two Worlds So, what exactly is 50% Duroc? In simple terms, it comes from pigs that are crossbred half Duroc pig, half other white breeds. That mix changes things. Not dramatically, but enough to notice. The Duroc side brings more intramuscular fat, which basically means the meat turns out softer, juicier, and a bit more flavourful overall. It’s not trying to compete directly with high-end Iberian ham. But it’s also not your everyday serrano either. It sits in that middle space, kind of bridging the gap. And maybe that’s exactly why it’s starting ...