Monroyo ham

Location: Teruel, Aragón

Monroyo cured ham from Aragón is produced by the same supplier as our Teruel ham and follows the same processes. The ham is salted for a period of days before being slowly cured for a minimum of 14-16 months, allowing plenty of time for the development of deep and subtle flavours. Overall its taste is meaty and savoury with a touch of underlying sweetness.

8kg priced by kg (1 unit per case)ref: CM04806

available at Brindisa Borough Market

Frequently asked questions

Made in:
Teruel, Aragón

Type of charcuterie:
Air cured ham

Length of Cure:
Minimum of 14 months

Taste Description:
Overall its taste is meaty and savoury with a touch of underlying sweetness, very little difference in flavour to the Teruel D.O.P. ham

Storage and care:
With the agreement of an EHO the ham on the bone may be stored at ambient temperature. The boneless ham and the sliced ham should be refrigerated below 8º

Serving suggestions / pairings:
Serve by itself at room temperature or as part of a plate of charcuterie; the boneless slices are excellent wrapped around chicken or firm fleshed white fish.

Key points:
• It is produced by the same supplier as our Teruel ham and follows the same processes
• Pigs are allowed to live for longer than most large-scale production hams, resulting in a better quality meat and flavour
• Salting is bespoke per ham so that the right and consistent balance of flavour is achieved
• The hams are cured slowly in natural conditions
• Excellent value for money

Ham carving instructions HERE