Description
The Jamón de Teruel PDO is made from the thighs of swine: Andrace and Landrace White in the case of the females and Landrace or Duroc. Only thighs of which the lard at the height of the fourth rib has a thickness of 4-7 cm are selected for this product. The males must be sterilised before the fatteningup process begins and the females cannot be in heat at the moment of slaughter.
Production Area
Jamón de Teruel PDO is produced in the province of Teruel in the Autonomous Community of Aragon. The actual area where it can be worked on is limited to the municipalities of the province of Teruel which are at an altitude of no less than 800 m.
Production Method
The meat is left to rest for 24-48 hours at a temperature of -2 to 2°C, it is then salted which can take up to 14 days depending on the weight of the meat. The next step is washing, to eliminate any salt remaining on the surface. The meat is then re-salted to ensure the elimination of any excess water; this process is carried out at 3-6°C at humidity of 80-90% and lasts between 45 and 90 days. The final phase is the drying, which is carried out in a natural environment where ventilation and seasoning can be controlled, this happens in a cellar where the hams are hung in humid conditions at an optimal temperature.
Appearance and Flavour
Jamón de Teruel PDO at the end of the seasoning has an elongated, stylised shape with the trotter. It is trimmed by means of a V-shaped cut with its vertex in the middle of the thickest part of the ham. The meat when cut is red and shiny, with white-yellow fat, it is aromatic and pleasing to the palate. It has a delicate taste, sweet or slightly salted with a characteristic and unique aroma.
History
The origins of Jamón de Teruel DOP are very ancient and are closely related to the territory. The agroalimentary sector is one of the first economic resource of Teruel province which is famous for the quality of its pork products and especially its ham.
Gastronomy
Jamón de Teruel PDO should be kept in fresh, dry, well-ventilated area. In the summer months, it should be kept refrigerated. It is eaten sliced or in small pieces. It can be used to prepare a wide selection of dishes and appetisers. The product is used in appetisers, starters, main courses, flans, millefeuille with vegetables. It is often eaten with white asparagus, vegetable, cod and dried salt codfish.
Marketing
The product is marketed as Jamón de Teruel PDO. It is sold whole, in pieces, slice, finely sliced and vacuum-sealed. The product must have the denomination and the coat of arms branded on to the surface.
Distinctive Features
The uniqueness of the flavour and the aroma which clearly distinguish Jamón de Teruel PDO are due to the characteristic climate and the altitude of the production area.
