The Maestrazgo Turolense area

The mountains of Teruel. The Maestrazgo area. The best natural habitat for raising pigs and curing its derivative products.

A cold and dry climate, with long and cold winters and heavy frosts.

An exultant and wonderful landscape, where the animals develop their excellent qualities, the characteristics of the genetics of “Virgen de la Fuente”. A privileged climate and surroundings allow for a perfect balance between the animal´s health and respect for the environment.

Our genetic programme

Virgen de la Fuente started livestock breeding in 1970 pioneering continuous research and improvement of the porcine genetics. The genetic programme within our closed cycle stock is orientated towards the production of pigs for the major Spanish label "Denominación de Origen Jamón de Teruel". These animals stem from an interbreeding of the Duroc breed-on the male side and the Large White breed -on the female side-. This exclusive interbreeding, the castrated animals, the natural diet, the strict sanitary controls and the climatic conditions of the Maestrazgo mountains, allow us to obtain a raw material which is especially suited for the preparation of cured products because of its good meat quality and excellent fat level infiltrated with a high proportion of insaturated fatty acids which allow us to maintain low levels of cholesterol.

Tradition and Technology

For “Virgen de la Fuente” the quality of the meat is fundamental. Therefore and in addition to the guarantee that is given by the pigs stemming from our own farms, the slaughterhouse and our production centre are situated at only a few kilometres distance from them, so that the animals arrive relaxed and without stress. This assures that the quality of the raw material is optimal for its further processing.
The high qualification of our staff is also a factor that contributes to the quality of our products, a continuous upgrading in technology in order to reliably comply with the strict quality regulations at “Virgen de la Fuente”. The strict controls of analytics, temperature, ph and relative humidity are being realized during the entire process and guarantee absolute sanitary control 
Our production respects the slow and skilled manual processes, and we intend to work along the lines of traditional craftmanship which has over generations given the reputation and prestige to the ham, cold meats and cured foods of Teruel.

Cratfmanship in the curing process

At “Virgen de la Fuente” we work by "imitating" nature without accelerating the curing process of our products. Besides the natural warehouses, our drying areas (secaderos) are equipped with the most advanced systems in order to control the temperatures and levels of humidity, hereby conscientiously respecting the necessary time for a perfect curing of each and all of our products.
At “Virgen de la Fuente” the techniques of the ancient craftspeople of these cold lands of the Maestrazgo Turolense have been preserved and cultivated by incorporating new technological achievements that guarantee an optimal product presentation which is demanded by today´s consumers.
The majority of products at “Virgen de la Fuente” is protected and controlled by the labels "Denominación de Origen Jamón de Teruel" and “C” which stands for quality food, awarded by the Government of Aragón. The ham, cold meats and cured foods of  “Virgen de la Fuente” are much liked because of their natural flavour. This is what makes us different.

EXPLOTACIONES AGROPECUARIAS VIRGEN DE LA FUENTE, S.A.

C/ Empredada, s/n. Tel. + 34 978 89 67 37.

Fax +34 978 89 66 66. 44586 Peñarroya de Tastavins (Teruel - Spain)