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Ham of Teruel, the Jewel of the Mondongo
Summary by Noticias De Navarra
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4 Articles
deia.eus+3 Reposted by 3 other sources
A ham from Teruel DOP should be cured in dryers that are more than 800 meters high for a minimum of 14 months. The cold makes bacterial growth difficult, which allows to reduce the concentration of sodium and give time to the biochemical processes that generate a deep aroma and a delicate flavor. Both the pig breeds and their feeding are under supervision. The result is a delicious low in salt, of moderate caloric content and very tasty. More if…
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