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.