Aire Sano Gran Reserva Jamón de Teruel DO
A Delicate, Mild Taste
This premium grade jamón de Teruel from Aire Sano, made from the famed large white pigs breeds of the Teruel region of western Spain. We offer vacuum-packed slices.
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.
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.