This Teruel D.O.P. ham is made from the meat of pigs raised and cured in the province of Teruel in Aragon, and is cured for a minimum of 18 months, allowing it to develop a full, deep flavour. The strict terms of the D.O.P. result in a ham that has a clean, porky aroma, an excellent balance of sweet and savoury notes and a full, rich finish. Place the slices in a warm plate for the fat to melt slightly. Eat the slices with picos de pan or fresh bread as an accompaniment. Excellent ham for a sandwich or pinchos.