Reserva Batallé® are masters at curing and marketing their Batallé® Duroc pork hams and shoulders, since early 1990s covered by the Reserva Batallé® brand.
We start with excellent raw material from the Duroc-Batallé herd (100% Duroc). Since 1993 animals have been carefully selected for percentage of intramuscular fat, and in 2009 oleic acid began to be used as a parameter to identify the best breeding stock.
The nature of our cellars near Granada, at the foot of the Sierra Nevada, with its climate of cold dry winters and hot summers with mild nights, is ideal for curing quality hams and shoulders with their highly appreciated low salt levels.
How our hams and shoulders are cut