The Denomination of Origin of the Jamón de Teruel exists since the approval of its regulation in October 1984 by the Council of Agriculture of the Government of Aragón and its later ratification by the Ministry of Agriculture, in 1985.
The mountainous area of Teruel, usually dry but with cold winds, represents an ideal climate for the perfect drying of the ham. After eight month of controlled feeding the pigs reach a weight of about 110 kilos and provide rich ham with little salt, plenty of protein and vitamins but with a low cholesterol level.

The Jamón de Teruel tastes best when cut in very fine fillets or at room temperature.

The denomination of the Ham of Teruel was the first one in Spain and conjugates the traditional work with modern methods of control and elaboration. It also ensures that the ham is elaborated in a natural atmosphere at least during one year; in dryers that are in a minimum altitude of 800 meters, in places without contamination nor fog.

This ham is characterized to have an extended form maintaining its leg, its weight must surpass seven kilos and its minimum time of treatment is 12 months. A fundamental external sign of quality is its infiltrated fat in the muscular weave, of white colour. Altogether, its flavour is delicate and little salty.

Without a doubt it's one of the best cured hams in Spain, with a unique treatment due to the climatology of the mountainous area of Teruel.

Every year the Feria del jamón de Teruel (Fair of Jamon de Teruel) is celebrated. This is the perfect opportunity for everybody who wants to know more about the jamones and the typical plates of the area.
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