One of the Spanish gastronomic gems is cured ham, with a quality and singularity that is appreciated beyond the borders. The ham from Teruel was one of the first to obtain the Denomination of Origin in Spain.
The cured hams are produced exclusively from Landrace pigs (the standard type), Large White pigs or a cross of the two (mother line), and Duroc pigs (the father line). These pigs are born and raised in the farms of the Teruel province.
These hams are characteristic for having a bright red colored meat with fat partially cutting through the meat. The cure is done in natural dryers in conditions typical of the area, with the minimum duration of the process being 14 months. The entire pieces are branded with the word “Teruel” and a star with 8 points.