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There is one fact that says it all about Aire Sano: it produces approximately 70% of the hams and 91% of the shoulders of the Protected Designation of Origin Jamón y Paleta de Teruel. It is not just another producer within the PDO, it is its backbone. Its drying facilities are located in La Puebla de Valverde, Teruel, at over 1,000 meters above sea level, where the cold wind from the mountains and the extreme climate of the province do a job that no technology can imitate: slowly curing the ham, with patience and with the air that gives the brand its name.
The process begins long before the drying facility. Aire Sano controls the entire chain from the source: the grain that feeds the pigs is grown in fields in the province of Teruel, the feed is specifically formulated for each stage of the animal, and the breeding is carried out under the strict controls of the Regulatory Council of the PDO. The result is a ham with complete and verifiable traceability, cured for a minimum of eight seasons —two years— and made with nothing but the pig's meat and salt. Its most outstanding ranges are the Jamón DOP Gran Premier and the Jamón DOP Oro Blanco, available as whole pieces, sliced, and knife-cut, along with the Paleta DOP in the same varieties.
Along with the ham and shoulder, Aire Sano produces a selection of artisanal cured meats that complete its offering: the Longaniza de Aragón El Cierzo —with its Easter variant, produced seasonally—, chorizo sarta, Duroc loin, and a unique Guanciale, the cured cheek from Italian tradition that demonstrates the versatility of its craftsmanship. All products share the same exceptional raw material and the same rigor in the production process.
What distinguishes Aire Sano is not just the scale, but the coherence of the entire system: from the field that feeds the animal to the ham that reaches the table, every step is designed for the territory of Teruel to express itself in the flavor. The dry cold of the mountains, the dry-farmed grain, the long curing time. Three elements that no other place in the world can replicate, and that Aire Sano has made its reason for being. They do not manufacture ham. They raise, care for, and wait. And that is evident in every slice.
