Aire Sano
Aire Sano Jamon de Teruel
What it is
Jamon de Teruel is a cured ham from the Teruel region of Spain. It is made from the hind leg of the Duroc or Landrace pig. The pigs are raised in the designated geographical area of Teruel. This ham is dry-cured for a minimum of 14 months. The curing process gives it a distinctive flavor and texture. It is a protected designation of origin product, meaning its quality and origin are guaranteed by strict regulations.
How people cook with it
This cured ham is a delicacy enjoyed in many ways. It can be served as a standalone appetizer or incorporated into various dishes.
- Sliced thinly for charcuterie boards
- Diced for tapas
- Wrapped around fruits
- Added to salads
To best enjoy Jamon de Teruel, it should be served at room temperature. This allows its complex flavors and aromas to fully develop. Slice it thinly, ideally with a sharp knife or a specialized ham slicer. The thin slices will melt in your mouth. It pairs wonderfully with crusty bread, olives, and a glass of Spanish wine. You can also use it to add a savory depth to cooked dishes, though it is most often appreciated in its cured state.
How it differs from similar foods
Jamon de Teruel is distinct from other cured hams due to its specific origin and the breed of pigs used. The climate of Teruel also plays a role in its unique curing process, resulting in a milder, sweeter flavor profile compared to some other Spanish cured hams.
Who it is for
People who appreciate fine cured meats and authentic Spanish flavors will enjoy this product.
How to keep the rest
Once opened, it is best to keep the ham tightly wrapped in its original packaging or in parchment paper. Store it in the coldest part of your refrigerator. Consume within a few weeks of opening to maintain its optimal quality and flavor.