The drying cellar
Our Sierra Lindón Teruel PDO ham is made and cured entirely in our drying cellar in Monreal del Campo (Teruel), 940 metres above sea level.
Here we work piece by piece: we select the raw material, use very little salt and let each ham cure unhurried, for at least 20 months, until it is just right.
Every piece is fully traceable, from the farm to the slicing.
Patience as an essential ingredient. Far from the pace of industry, we work slowly: it is the only way to achieve a ham in which the flavour and aroma of old come first.
Tour our drying cellar in 360º:
· Drag with the mouse to look around.
· Click on the stars 
to move from room to room.