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FIVE GENERATIONS.
ONE UNCOMPROMISING STANDARD.

Five Generations. One Passion. The relentless pursuit of perfection.

For five generations, the PASTOR family has remained faithful to its heritage, guided by integrity, time-honoured craftsmanship and an enduring pursuit of quality, with one ambition at its heart: to craft the finest Jamón de Teruel.

Five Generations. One Passion. The relentless pursuit of perfection.

For five generations, the PASTOR family has remained faithful to its heritage, guided by integrity, time-honoured craftsmanship and an enduring pursuit of quality, with one ambition at its heart: to craft the finest Jamón de Teruel.

Five Generations. One Passion. The relentless pursuit of perfection.

For five generations, the PASTOR family has remained faithful to its heritage, guided by integrity, time-honoured craftsmanship and an enduring pursuit of quality, with one ambition at its heart: to craft the finest Jamón de Teruel.

Artisans since 1875

Rooted in Tradition. Defined by Excellence.

In 1875, Juan Manuel Pastor chose the village of Rubielos de Mora to start the family’s ham production. Ever since, in our natural drying houses and cellars, at the pace set by the cold climate of the Teruel mountains, we have cured every piece with the same respect for tradition.

For over 150 years, five generations of the PASTOR family have devoted themselves to crafting exceptional hams and artisan cured meats that reflect the very best of Teruel. A legacy built on dedication, exacting standards and a profound respect for tradition.

Juan José Pastor remains true to the family philosophy: to spare no effort in the pursuit of the finest ham. He respects the unhurried pace of each stage and upholds a natural, traditional approach to craftsmanship, without compromises or shortcuts. A dedication to quality that can be appreciated in every piece.

At PASTOR, we oversee every stage of production to ensure the highest standards: from rearing our Duroc pigs on a natural diet of carefully selected grains, through to our own abattoir and the meticulous preparation of each product. Our commitment to quality begins at the source and extends to the finest detail.

Above all, we are the first to enjoy the products we make, sharing them with our own family. We believe the truest guarantee of quality is simple: to offer those who place their trust in us exactly the same products we are proud to serve at our own table.

For five generations, the PASTOR family has devoted itself to crafting the finest Jamón de Teruel, alongside a carefully crafted selection of artisan cured meats and specialities, all made with the same care, uncompromising standards and respect for the finest ingredients.

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100% Natural Ham

100% Natural Teruel Ham,
made with wellbeing in mind

At PASTOR, we care deeply about the wellbeing of those who place their trust in us. We believe that the pleasure of authentic,
carefully crafted food can go hand in hand with a varied and balanced diet.

At PASTOR, we care deeply about the wellbeing of those who place their trust in us. We believe that the pleasure of authentic,
carefully crafted food can go hand in hand with a varied and balanced diet.

At PASTOR, every delicate slice of our Jamón de Teruel melts gently in the mouth, revealing a silky texture and rich aromas that reflect the traditions of our homeland. Its remarkable tenderness and beautifully balanced flavour are the result of carefully controlled salting and slow, natural curing. Oleic acid accounts for approximately 52% of its fatty acids, a monounsaturated fat closely associated with the Mediterranean diet. A delicate balance of authentic flavour, traditional craftsmanship and nutritional qualities.
Our Jamón de Teruel also provides vitamins B1, B6 and B12, which contribute to normal nervous system function and energy metabolism. Vitamins B6 and B12 also help reduce tiredness and fatigue and support normal red blood cell formation.
For five generations, the PASTOR family has remained true to its commitment to 100% natural, traditional craftsmanship. Our hams are made without preservatives or colourings and are free from gluten and lactose. From the natural diet of our Duroc pigs to the slow, traditional curing of our hams, we carefully oversee every stage, creating a product that embodies authentic flavour, time-honoured craftsmanship and a deep respect for our heritage.

ARTISAN CURING:

A secret handed down through generations

Here lies one of the secrets of PASTOR ham. In our natural curing houses, each ham matures slowly, shaped by patience and the cold, dry climate of the Teruel mountains. Over more than 30 months, it gradually develops its distinctive texture, rich aromas and remarkable depth of flavour. Jamón de Teruel, Mediterranean sea salt and the cold mountain air of Teruel: that is our secret.

Curación 100% Natural

SALTING

Curación 100% Natural

DRYING AND CURING

The secret behind our low-salt ham

One of the secrets of PASTOR ham lies in the art of salting. Each ham is carefully salted by hand, one by one, allowing us to control this essential stage with precision and ensure its natural preservation throughout the curing process.
True to our traditional craftsmanship, our hams and shoulders are made without added glucose or lactose, using a carefully controlled salting process that preserves their delicate, well-balanced flavour and allows their natural character to shine through.

Exceptional curing of Teruel Ham

In our natural curing house in Rubielos de Mora, nestled at an altitude of 929 metres, the salt gradually penetrates each ham, allowing moisture to escape through a slow, natural drying process.
As spring gives way to summer, the warmer temperatures bring about the traditional *sudado*, or “sweating” stage, during which the fat softens and gradually permeates the lean meat, contributing to the ham’s distinctive melt-in-the-mouth texture and rich, delicate flavour.

Curación 100% Natural

THE CELLAR

Curación 100% Natural

PROBING

The cellar: time at the service of the ham

After the summer, our hams are transferred to our natural ageing cellar, where they continue their slow and unhurried maturation. As time passes, each ham gradually develops the richness of its aromas and the depth of its flavour, until it reaches a harmonious balance of taste, texture and tenderness.

The calado: the final judgement of the Maestro Jamonero

This is the final stage. More than 24 months have passed since salting for the smaller hams, and over 30 months for the larger ones. Then comes the *calado*, a traditional ritual entrusted to our Maestro Jamonero. Using a fine bone probe inserted at carefully selected points, he assesses the aromas of each ham, ensuring that every piece has reached its ideal level of maturity.
Once this final test has been passed, all that remains is to savour the exceptional taste of PASTOR ham.

Discover our charcuterie in Rubielos de Mora. Come and visit us!

VIEW 360° TOUR

Discover our charcuterie in Rubielos de Mora. Come and visit us!

VIEW 360° TOUR
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