• Which pigs do Teruel Ham come from?

    When we talk about pigs in Spain, we usually divide them into just two types: Iberian pigs and White pigs. The former come from the Mediterranean Trunk of this animal, whilst the latter come from the Celtic or European Trunk. For people who are in-the-know, this is the simplest distinction. The first image that comes to mind is that the former is black and the latter pinky-white. However, within these two lines, there are many races of pigs with different characteristics, concerning both their morphology and the quality of the meat they produce. Today, we want to talk about the races of white pig that make up the cross authorised to make PDO Teruel Ham: Large White and Landrace, or a cross of both, from the maternal line and Duroc from the paternal line. Read More

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  • The ham cutter

    Is it a trade or a profession? Although, according to the Royal Academy of Language, a trade can be defined as the “profession of a mechanical art”, it is perhaps the perception that we commonly have of these words which can mark the difference between the two. It is precisely this difference that provides a value that ham cutters constantly attempt to bring out. Read More

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  • How do you know when a ham is cured?

    To quote our good friend Clemente Gómez, President of AGACUJ, “a 10/10 ham is a miracle”. Because finding a ham that meets all our expectations without the tiniest fault is not easy. Even more so when this 10/10 is subject to the saying that “there’s no accounting for taste”. The quantity of fat or salt in a ham might be correct for some palates and not for others. Even the topic we want to look at today is susceptible to personal appreciations, as what might be a juicy ham for some is not very well cured for others and what for some is a ripe ham, others find too dry. Read More

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  • History of Ham in Spain

    It is undeniable that ham is intimately linked to Spanish gastronomy and culture. Present in our homes, our bars, in our shops, at our weddings and celebrations, and even in our literature and cinema, ham is doubtlessly an emblem of “Brand Spain”. Beyond our borders, there is probably not a single bar or restaurant worthy of calling itself “Spanish cuisine” that does not serve ham on its menu. So, how long has this happy marriage lasted? Read More

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