The ham came from a pig born at the Porlejmon, S.L. farm in Foz Calanda and raised at the Bienvenido Alquézar Fabregat farm in Andorra. Aránzazu Simón Pérez, the Regional Minister for Agriculture, Livestock and Food of the Government of Aragon, presented the award.
The Silver Medal went to Sierra de Mora S.L., under its “Moraviejo” brand, from Mora de Rubielos, with a ham produced over 119 weeks. The piece came from a pig born at Pormascop, S.L. in Hinojosa de Jarque and raised at the Las Cañadas de Torralba S.C. farm in Torralba de los Sisones. Alejandro Nolasco, vice president of the Government of Aragon, presented the award.
Jamones Pastor S.L., under its “Pastor Rubielos” brand, from Rubielos de Mora, won the Bronze Medal with a piece produced over 99 weeks. The ham came from a pig born at Granja Nuestra Señora de la Asunción S.L. in Galve and raised at the Alberto José Sangüesa Edo farm in Camarillas. Joaquín Juste, president of the Teruel Provincial Council, presented the award.
JAMONES PEÑARROYA WINS GOLD IN THE SHOULDER HAM CATEGORY
In the shoulder ham category, Jamones Peñarroya S.L., from Peñarroya de Tastavins, under its Jamones Peñarroya brand, won the Gold Medal for the Best Teruel PDO Shoulder Ham 2026.
The piece was produced over 86 weeks and came from a pig born at the Pormascop, S.L. farm in Singra and raised at the Fernando Joaquín Ibáñez Gimeno farm in Villafranca del Campo. Teruel Mayor Emma Buj presented the award.
A RECOGNITION OF EXCELLENCE
The awards brought the 2026 Quality Competition to a close, with 20 Teruel PDO hams and 9 Teruel PDO shoulder hams taking part.
The jury responsible for deciding the awards comprised M.ª Mar Campos, director of the Tasting Panel of the Teruel Ham and Shoulder Ham PDO; Manuel Pradas, tasting judge and Teruel Ham PDO expert; José María Marteles, president of the Asociación Cafés & Bares Zaragoza; Pedro José Pérez Casco, expert and trainer in the ham industry; and Ignacio Alcalá, head chef at Fonda Alcalá in Calaceite.
The competition once again recognises the work that begins on the province’s livestock farms and continues through long production periods at registered curing facilities, until the characteristics that distinguish Teruel Ham and Shoulder Ham PDO are achieved.
