SALT'N'LAMB
SALT’N LAMB presents the leg of lamb in its purest tradition -salt(ing), dry-cured in a natural and artisanal way from the region of Teruel in Spain.
Our lamb ham is the result of several years of research and work to achieve a truly qualitative and exclusive product, satisfying the curiosity and appetite of many gourmets looking for new and unique expériences.
Originally from the provinces of Aragon and Castilla, the lambs used for our hams are raised by small local producers with the greatest care, out-doors and roaming free.
Thanks to a natural diet and regional climate, after salting and maturing, a completely exceptional meat is produced with an intense taste and a soft and oily texture.
During the curing of our hams, lasting between 6 and 12 months, we carry out regular tests and checks on each piece to ensure all the aromas are released and the texture becomes increasingly tender.
From the top of its steep rocky headland, at 1,300 meters above sea level, our dryer made with natural stones, in the village of Cantavieja, benefits from an exceptional and unique geographical position in the Province of Aragon. At this altitude, the medieval and authentic air that blows here is the unique setting for our meat refining activity.
The nurturing of such delicate meat combined with the natural climate, the authentic drying and refining techniques plus the traditions and years of knowledge from our region make our lamb ham a truly unique product the world over!
