Secadero de Valdelinares

Since 1968
Ham and charcuterie
Valdelinares, Teruel
Lorena y Javi Monfort

Sliced Jamón de Teruel PDO

Tomás Monfort opened the drying house in Valdelinares in 1968, at 1,692 metres, in the highest village in Aragón. For fifty years he cured hams here for half the province. His children started a building firm in Valencia.

Lorena and Javi had worked with him since 2012. She handled the paperwork and he handled the salt. When Tomás said he was closing, they put another idea to him. In 2025 the drying house joined @seis and the two of them run it.

Javi says the mountain air does half the work. He just opens and closes windows. This ham takes two years. Do not rush it.

A day with Lorena y Javi Monfort

The legs arrive fresh from pigs raised in Teruel and are covered in sea salt, one day per kilo.

They are washed and rest in the cold for two months so the salt reaches the bone.

They go up to the drying loft, where the windows are opened and closed to suit the mountain air.

They go down to the cellar until they reach two years and are then sliced by hand.

How they make it

1

The legs arrive fresh from pigs raised in Teruel and are covered in sea salt, one day per kilo.

2

They are washed and rest in the cold for two months so the salt reaches the bone.

3

They go up to the drying loft, where the windows are opened and closed to suit the mountain air.

4

They go down to the cellar until they reach two years and are then sliced by hand.

Buy from Secadero de Valdelinares

Sliced Jamón de Teruel PDO

Sliced Jamón de Teruel PDO

Valdelinares, Teruel
€9.00

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