Bacon and dry-cured ham.
The best cuts of pork.
We make our air-dried pork specialities from selected pieces of Swiss premium pigs. We use a succulent and low-fat gammon to produce easily digestible mountain ham, Grisons dry-cured ham and traditional dry-cured ham. We make tasty dry-cured bacon from the lean sides of the belly and we turn the marbled neck into Coppa.
We cure the pieces of meat, seasoned with herbs and mixed spices prepared specially for the pork, together with curing salt, for several weeks. We then allow the meat to improve in flavour for 2 to 6 months in the clean mountain air. The natural air-drying technique removes almost half of the liquid from the pork, making it tender and tasty.
Naturally air-dried pork can be kept for several months if stored in a cool place. It is nutritious and contains essential amino acids, minerals and most Group B vitamins.
Pur Duroc bacon and dry-cured ham.
Exclusive Duroc pork products.
We produce this succulent dry-cured ham and the hearty dry-cured bacon in spiced crackling from the purebred Duroc pig which is native to Eastern Switzerland. Duroc pork is characterised by its delicate, finely marbled meat with an aromatic note.
The exceptional quality of the meat is a pure taste sensation. That is why this top-quality meat is referred to as being the best pork available. The natural drying process in the Grisons mountain air makes the Duroc meat incredibly tender and aromatic.
It all comes down to the correct method of preparation.
How do you slice Duroc dry-cured ham?
The dry-cured ham should be cut into wafer-thin slices which are almost transparent. The best way to slice it is by using a slicing machine, but it can also be sliced on a special small stand or directly on a cutting board.
How is dry-cured ham used in cuisine?
The Duroc dry-cured ham is most often eaten on its own and served with breadsticks, such as grissini or bread. Some people also like to serve it with sheep’s cheese or in toasted bread with olive oil and tomatoes.
How is the Duroc bacon prepared?
The bacon can very easily be cut into slices and served raw, or fried until it is crispy and served with bread. It plays a big role in both cold and hot cuisine. If you dice it, it can be used as an intense condiment for various dishes or pasta sauces, similar to Italian pancetta.