A meticulous production process
After the rigorous selection of the raw materials from pigs with the Teruel Denomination of Origin (control of weight, infiltrated fat and the age of the animal) we make all of our products offering maximum guaranteed quality and hygiene.
We salt all of the pieces with natural salt, selecting the haunches by weight, to achieve a subtle and uniform salt level.
The Casa Domingo hams then rest for 22 to 24 months in our drying room and cellar before being sold. During this entire time they are individually monitored to ensure that the ham is uniformly cured.