Aire Sano Gran Reserva Jamón de Teruel DO

TAST­ING NOTES FROM THE CURATOR

This pro­tect­ed ham comes from free-rang­ing pigs that are fed on a spe­cial diet of at least 50 per­cent cere­al grains grown and har­vest­ed in Teru­el. The pigs them­selves are a blend of Large White and Lan­drace pigs on the mater­nal side and Duroc pigs on the pater­nal side. They are cured for at least 12 months with no addi­tives oth­er than salt. A tru­ly good jamón de Teru­el has vis­i­ble lay­ers of fat between the mus­cles folds and has a del­i­cate fla­vor with min­i­mal saltiness. 

PREPA­RA­TION OR PAIRINGS

Served in thin slices, this ham makes a love­ly con­trast to the more intense jamón ibéri­co. It goes with a vari­ety of cheeses, from sheep’s and goat’s milk cheeses to sharp Bajor­agon and semi-hard cheeses like Mahón-Menor­ca — or even milder soft cheeses like Brie. 

Enjoy this ham with cava, par­tic­u­lar­ly whites and rosé from the Pas­tor region. We like it with our Bohi­gas Brut Reser­va Cava. Wine is a sta­ple all over Spain, and Rio­ja Cri­an­zas pair very well with this ham. If you pre­fer beers, a light lager will bring out the sub­tle fla­vors of the jamón de Teru­el for sure!

TRUE, CER­TI­FIED CARE

The farms of Aire Sano mon­i­tor the entire live­stock process, from genet­ic selec­tion to rais­ing and fat­ten­ing each indi­vid­ual pig. They fol­low the strictest pro­to­cols set by the reg­u­la­to­ry board for the Cer­ti­fi­ca­tion of Ori­gin Hams and Shoul­ders of Teru­el. They feed their pigs the grains of their own fields and fac­to­ries, care­ful to use only noble grains to ensure the high­est nutri­tion­al val­ue for their ani­mals. Aire Sano is part of the agri­food divi­sion of Ter­valis Group, a leader in plant nutri­tion that has offices and sub-com­pa­nies through­out Europe, Africa, and South America.

Storage Instructions

To prop­er­ly con­serve and extend the ham’s shelf life, store in a cool, dry place, with the ide­al serv­ing tem­per­a­ture between 17 – 22º C. 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.