Cabrales blue cheese is made in the Asturias region of Spain from cow, goat and/or sheep milk and has a creamy, sharp taste that is a bit less salty than other blue cheeses. The cheeses are aged in caves, during which time the blue mould naturally colonizes the cheeses.
Denomination of Origin
Extremadura Ham
“Dehesa de Extremadura” Hams are made from Iberian pigs in the Spanish province of Extremadura, bordering on Portugal, just south of where Guijuelo hams are produced. The ham is packed in salt, and cured for 1 day per 2 ¼ pounds (per kg) of weight. Then it is washed, and hung to air-dry for 30…
Guijuelo Ham
Guijuelo Ham is made in the southeastern part of Salamanca province, Spain on the Portuguese border, in the area just above where Dehesa de Extremadura Hams are made. It is sweet tasting with a bit of saltiness. It is made from Iberian pigs. Hams with a red band are from “bellota” pigs that were allowed…
Los Pedroches Ham
Los Pedroches Ham is made in Valle de los Pedroches, Córdoba, Spain, from Iberian pigs. The ham is rose to reddish-purple coloured, with a taste that is sweet with just a touch of saltiness to it. The sale weight of a whole ham will be a minimum 13 pounds (6 kg.) Production is very limited….
Teruel Ham
Teruel is very fragrant, slightly salty tasting ham made in the province of Teruel, Spain. It can be made from Durco, Landrade or Large White hogs, or crosses between these breeds. The pigs are fed commercial feed (other other parts of Spain which let their hogs eat acorns, but there are no oak trees in…