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 this area.)
The ham is aged by air-curing for over a year. The air-drying must by law take place at an elevation greater than 800 metres above sea level.
The minimum finished weight will be 9 pounds (4 kg); the average finished weight will be17 1/2 to 20 pounds (8 to 9 kg.)
Teruel Ham received a Spanish “Denominación de Origen” (“Denomination of Origin”) in 1984. So far (2006), this is the only Spanish ham produced from white pigs to receive a “Denomination of Origin.”