The D.O. Teruel (Spanish for Protected Designation of Origin Teruel) hams are made under the strict rules of the D.O. Teruel, the first such D.O. in Spain for Spanish Ham (jamón), and are 100% made in our own facilities in Rubielos de Mora, Teruel, Spain. The complete process is made in house, from the breeding and rearing of piglets exclusively with cereals to their humane slaughter, elaboration and curing.
Our hams are a bright red colour, with white, aromatic fat easily visible in veins between the muscular fibers. Cured according to the specifications of the D.O. for a minimum 14 months, Rubielos - Casa Mata hams are on average cured for 18 months. Taste is delicate and not too salty, with healthy fat intakes that increase 'good' cholesterol and decrease the harmful ones. Extremely digestive and fit for a balanced diet for all ages, with a moderate calories intake.
This product is served boned and with the crust removed, then vacuum-packed. This means we remove the bone and then the external crust (polishing) for easy slicing once open.
The D.O. Teruel specifies a string of strict regulations that guarantee the highest quality product, tasty and healthy. The province of Teruel has exactly the right climate for pork rearing and ham curing, of which there's document evidence since Roman times. The protection of this legacy finally crystallized in 1984 with the creation of the D.O. "Jamón de Teruel", first such PDO in Spain that guaranteed the production of Spanish Hams ensuring a high quality standard and true to our historical legacy. This was also recognized by the European Union by means of including it in their "Special Quality Produce" list in 1997.
The fire brand of the eight-pointed star certifies that a ham complies with the D.O. Teruel regulations, which includes details like the specific breed of pig, which must be the offspring of a Duroc boar and a Landrace or Large White sow, a cross than ensures a meat of the best quality.
Pigs are then reared in our own farms using only natural food sources, mostly cereals, perfectly cared for and exercised according to their age to get an optimal fat infiltration and, once reaching a weight between 105 and 125kg at seven and a half months of age, they are slaughtered in our neighboring facilities, very close to the farming range and first in all of Teruel to stun the livestock with CO2. Because the livestock is reared very close to the slaughterhouse and the use of CO2, the animal experiences minimal stress, which also ensures an optimal meat quality.
Afterwards we make our hams and sausages using the best spices in a quiet and laid-back environment, with the right temperature, light and humidity to guarantee the best quality produce, true to our roots. Curing is also done in cellars sitting right next to the elaboration building, in a spot sitting 900 above sea level with the cold, dry climate that ensures optimum curing with a low salt content.
