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Teruel ham
€160.00
(€20.00 / kg)
VAT included
Jamon de Teruel" Protected Designation of Origin Serrano ham.
This designation is the first created in Spain to protect the traditional production of Serrano ham.
Jamón de Teruel is a ham produced in the traditional way, with selected animals and natural curing thanks to a very dry climate with very cold winters and very hot summers. Maturing times for large cuts are around 20 months.
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Jambon Serrano Protected Designation of Origin "Jamon de Teruel".
This designation is the first created in Spain to protect the traditional production of Serrano ham.
Jamón de Teruel is a ham produced in the traditional way, with selected animals and natural curing thanks to a very dry climate with very cold winters and very hot summers.
Large hams are matured for around 20 months.
All Teruel PDO pigs are born and raised in the province of Teruel, and are the result of cross-breeding between Landrance and Large White dams and a Duroc sire.
The result is a quality of meat that gives the ham a sweet, pleasant and suggestive aroma, with a distinctive, delicate and slightly salty taste.
Teruel PDO ham has a label certifying it, as well as a star-shaped mark on the ham.
CE023-8,0 kg
2 Items
Data sheet
- Ham
- Entire
- Ingredients
- Jambon, sucre, sel, conservateurs E-250 et E-252 et antioxydant E-301
- Nutritional information per 100 g or 100 ml
- per 100 g or 100 ml
- Energy
- 1000 kj / 239 kcal
- Fats
- 12,3 g
- Of which saturated fatty acids
- 4,1 g
- Carbohydrates
- 0,9 g
- Including sugars
- 0,9 g
- Proteins
- 0,1 g
- Sel
- 4,7 g
- Conservation
- Cool, dry place
- Producer
- Distribuciones del Jamon Cerezo - Ctra de Castellar, 242 - 08226 Terrassa
- Origin
- Spain
in the same category
Jamon de Teruel" Protected Designation of Origin Serrano ham.
This designation is the first created in Spain to protect the traditional production of Serrano ham.
Jamón de Teruel is a ham produced in the traditional way, with selected animals and natural curing thanks to a very dry climate with very cold winters and very hot summers. Maturing times for large cuts are around 20 months.