Producers with tradition

The tradition of eating cured ham in Teruel goes back to ancient times. Some people assert that reach prehistory. The reality is the pig has always been a fundamental part of the cookery and pantry of Teruel. We take care our animals watching the minimal details: nice handling and the best nourishment for an excellent result: tasty and top quality meat.

Indeed, the development of Teruel Ham was born from the need to preserve it for a long time. To do this, nothing better than cure and salting. All the province become quickly in the first fan of this product. From the lowlands: Matarraña and Bajo Aragón , historic sites with a strong tradition around pig to the mountains of Albarracin, Gúdar Javalambre and Jiloca, so high that almost skim the sky and where pure and clean air cure our delicious hams.