At least half of this ham’s ingredients originate from Teruel-grown and harvested cereal grains that are fed to pigs who roam free. Large White, Landrace, and Duroc pigs make up the maternal lineage of these pigs. Aside from salt, they have been cured for at least a year. True jamón de Teruel contains visible fat between the muscle folds and a mild taste with no salinity.
This milder ham pairs well with the more powerful jamón ibérico when cut into thin slices. In addition to Brie, it can be served with a wide range of other cheese varieties, including sheep milk, goat milk, or even hard cheeses such as Bajoragon and Mahón-Menorca, as well as soft cheeses such as Camembert.
Cava, particularly white and rosé from the Pastor area, is an excellent pairing with this ham. It pairs well with Bohigas Brut Reserva Cava, which we also enjoy. Wine is a mainstay in Spain, and Rioja Crianzas are a great match with this ham since they are aged. This jamon de Teruel is best served with light lagers, which will bring out its delicate characteristics.
Aire Sano farms keep a close eye on every step of the animal production process, from breeding to fattening and finishing each individual pig. For the Certification of Origin Hams and Shoulders of Teruel, they adhere to the rigorous criteria set out by the regulatory body. In order to guarantee that their pigs receive the best nutrition possible, they feed them grains grown in their own farms and factories. One of the leading plant nutrition corporations in the world, Tervalis Group has offices and subsidiaries throughout Europe, Africa and South America. Aire Sano is part of this group.
Vacuum-sealed packs of hand-carved cured meats can last up to five months in the refrigerator (never the freezer). Once the pack is opened, they’re best enjoyed within the day.