Sliced Jamón de Teruel PDO

Name: Sliced Jamón de Teruel PDO
Brand: Secadero de Valdelinares
Price: 9.00 EUR
Availability: InStock

Lorena y Javi Monfort in Valdelinares · 100 g pack

£7.70

VAT included

From this farm: Secadero de Valdelinares

In London you can find it in these shops.

Before you order it to your door, see if a shop is near you. They keep it for you and you pick it up when it suits you.

Colmado Hackney
Chatsworth Road 61, London
Tue to Fri 12:00 to 20:00 · Sat to Sun 11:00 to 17:00
Despensa Northcote
Northcote Road 74, London
Mon to Fri 10:00 to 19:00 · Sat 10:00 to 17:00

If there is no shop near you, we send it to your door.

Delivery to United Kingdom: £17.10, 4 to 6 days.

Delivery already includes customs and taxes. You pay nothing more when it arrives.

Hamburg shop with wooden shelves where a shopkeeper slices cheese

Lorena and Javi Monfort at the door of the Valdelinares drying house in the snow

Secadero de ValdelinaresSince 1968

Who makes it

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.

Tomás goes through papers with Lorena and Javi Monfort in the drying house office

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 Monfort opens the drying house shutters to the mountain air at dawn

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

How it is made

01
The legs arrive fresh from pigs raised in Teruel and are covered in sea salt, one day per kilo.
02
They are washed and rest in the cold for two months so the salt reaches the bone.
03
They go up to the drying loft, where the windows are opened and closed to suit the mountain air.
04
They go down to the cellar until they reach two years and are then sliced by hand.

Snowy pine forest of the Sierra de Gúdar beside the village of Valdelinares

Matarraña and Teruel

Valdelinares is in the Sierra de Gúdar, among pine woods, at almost 1,700 metres. It snows in winter and summer nights are cold, which is exactly what a ham needs.

See the region

Thin slices of Teruel ham cut by hand on a white plate

What we are allowed to say

Cured ham is high in protein. Protein contributes to the maintenance of muscle mass.

What the studies say, on the blog

What they do so it lasts

01The drying is natural: the windows and the mountain air do the work of a machine.
02The cold room runs on solar panels on the roof of the drying house.
03The pack is plastic and we say so: it is the only thing that lets sliced ham travel without a fridge.

Solar panels on the Valdelinares drying house roof with snow and pine forest

Where your money goes

Lorena y Javi Monfort: £3.40; 49%
Transport: £0.40; 5%
@seis: £1.30; 18%
The shop or home delivery: £2.00; 28%

Out of £7.00, the price before VAT. The VAT, £0.70, goes to the state.

How we work

A producer's hands go over a delivery note at the kitchen table

What the label says

Format: 100 g pack
Ingredients: Pork leg, sea salt and preservatives (sodium nitrite and potassium nitrate).
Allergens: No allergens that need declaring.
Storage: In a cool, dry place. Open it ten minutes before eating.
Best before: 6 months from slicing.
Seal: PDO Jamón de Teruel
Made in: Valdelinares, Matarraña and Teruel

Javi Monfort slices a ham cured for two years by hand in the cellar

Jar of La Carrasca de Sarrión black truffle on a crate among frosty truffle oaks

Keep looking

Preserved Teruel black truffle

Rubén Gil in Sarrión

Preserved Teruel black truffle20 g jar£21.50