Jamón de Teruel

Jamón de Teruel is a PDO dry-cured ham produced in the province of Teruel, Aragón, from hind legs of pigs bred by crossing Landrace, Large White, and Duroc breeds. Only pigs born and fattened in the province of Teruel are eligible. The finished ham weighs between 8 and 9 kg and in no case less than 7 kg.

About this designation

Registered as a PDO under file number PDO-ES-0078, with EU protection dating from 21 June 1996, Jamón de Teruel covers dry-cured hams produced from hind legs of pigs obtained by crossing dam breeds Landrace (standard) or Large White, or crosses of those two, with sire breeds Landrace (standard) or Duroc. Both the rearing of the pigs and the curing of the hams are confined to the province of Teruel; the curing municipalities must be located at 800 metres or more above sea level. The live weight of pigs at slaughter is between 115 kg and 130 kg. After slaughter, carcasses are held on the drip line for a minimum of 4 hours at a temperature not exceeding 10 °C, with humidities of 95–85 %. Salting, washing, and the first phase of curing and drying take a minimum of 8 months; ageing in sheds or cellars takes a minimum of 12 months. The finished ham weighs between 8 and 9 kg and in no case less than 7 kg. The rind may be left intact or trimmed by means of a V-shaped cut with its vertex in the middle of the thickest part of the ham. Labels must be authorised by the Consejo Regulador de la DOP «Jamón de Teruel», and bands and secondary labels must be numbered and issued by that body. The eAmbrosia identifier is EUGI00000012954.

Source: The register document this entry was written from · retrieved August 26, 2026

Distinctive facts

• Registered as a PDO on 21 June 1996 under file number PDO-ES-0078; eAmbrosia identifier EUGI00000012954.
• Only pigs born and fattened in the province of Teruel, from Landrace, Large White, and Duroc crosses, may supply hind legs for the designation.
• Curing municipalities must be located at 800 metres or more above sea level within the province of Teruel.
• Numbered bands and secondary labels must be issued by the Consejo Regulador de la DOP «Jamón de Teruel», which also authorises all labels.

Tasting notes

Aragonese dry-cured ham DOP from Teruel province, from white pigs (Landrace, Large White, Duroc — not Iberian breed). Distinctive 8-pointed-star branding, aged minimum 14 months. Pinkish-red meat with white fat, firm texture, balanced sweet-salty flavor with characteristic Teruel-mountain-aged profile — Spain's premier white-pig (non-ibérico) DOP ham.

HoReCa use

Served sliced thin or hand-cut; used in Aragonese cuisine and accompanied by regional bread and tomato.

Packaging

• whole-leg-bone-in-7-9kg
• whole-leg-boneless-vacuum-5-7kg
• deli-sliced-vacuum-100g
• pre-sliced-tray-150g