This Teruel DOP ham is made from the meat of pigs raised and cured in the province of Teruel in Aragon, and is cured for a minimum of 18 months, allowing it to develop a full, deep flavour.
The strict terms of the DOP result in a ham that has a clean, porky aroma, an excellent balance of sweet and savoury notes and a full, rich finish.
Minimum weight 7kg.
Find out more about Spanish Ham and how to carve at our Ham School.
|Nutrition -||Per 100g|
|Energy||922kJ / 237kcal|
|of which saturates||4.4g|
|of which sugars||0.5g|
|* Typical values per 100g|
Soincar buy their animals from small local breeders, many of whom have been raising pigs for generations.
The process for curing their hams and loins requires both frequent manual input and a deep knowledge, gained over generations, about the production of high-quality cured meats.
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