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Our flagship product is the Protected Designation of Origin (PDO) "Jamón de Teruel", made and cured in our drying room, at an altitude of 947 meters, always complying with the strict rules and guidelines established by the Regulatory Council of the Denomination of Origin. Using hams exclusively from Landrace, Large White, or a cross between the two (mother line), and Duroc (father line) breeds, we guarantee excellent quality meat with optimal fat infiltration, providing unmatched juiciness, texture, conformation, and color. After a minimum curing period of 18 months, and a weight equal to or greater than 7 kilos at the end of this period, the ham is branded on the rind with an eight-pointed star accompanied by the word "TERUEL", and a numbered label (band) with the logo of the Denomination, thus guaranteeing its excellent quality, curing, and proper traceability. Every year, we produce a batch of 200 hams that, due to their characteristics, we consider to be exceptional. These hams weigh a minimum of 10 kilos and are dried for a minimum of 24 months. They are our best hams, and that's why we name them after the founder of the company, Don Roque. You will be captivated by its mild and delicate flavor, very pleasant and low in salt, with a red color and a shiny appearance when sliced, with fat infiltrations in the muscular mass. All of our hams are salted by hand, one by one, to ensure the minimum amount of salt possible and to prevent the ham from being overly salty. All of the hams are naturally dried in our natural drying room, opening the windows every morning to let in the dry and cold air from Teruel.