Cabrales Blue Cheese is made in four villages, including one called Cabrales, in the Eastern Asturias region of North West Spain, at the northern point of Picos de Europa in a township called Peñamellera Alta. It is a mix of raw milk from cows, goats and sheep, though milk mostly comes from cows as goat…
“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 1/4 pounds (per kg) of weight. Then it is washed, and hung to air-dry for 30…
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 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 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…