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 Ham School. You may see white or grey mould on the outside of your ham. This is natural and occurs as the ham continues to cure. Simply wipe it off with a damp cloth, or trim it away with the skin and yellow fat when carving. This won’t affect the ham’s quality.
