Delicate sweetness. Mild saltiness. Long cure. Intense nuanced flavour. A classic mountain ham.

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 .