In 2022, they are celebrating half a century and although their name (Jelka) is not known to the general public, the product they work with (Jelka) Teruel Hamo) is growing rapidly, and so much so that it has become a testament to how a traditional product, if the right technology is applied, can become a growth tool.
and that jelka It is an example of development in a province that has closely watched its mines and thermal plants and was the first of the interior and forgotten territories of Spain to rise up and remember that the people who live there are just as Spanish citizens. are as much as neighboring countries are entitled to large capital and equal services. The future of Teruel and all internal sectors certainly depends on identifying and improving the excellent and traditional products and applying technology to produce more. In 1972, that’s exactly what happened in El Castellar, the town where Jelca was born: a small butcher shop turned dryer and ten years later, he had to move to the capital, Teruel, less than 50 km away. It was in these new facilities that the ham was salted before the origin of the Teruel Jamón sect in 1984, which was created in June 1981 at the request of the Teruel Provincial Council. In 1985 it was approved by the Regulations of the Regulatory Council, in which all the features and peculiarities of this product were registered in order to obtain a quality seal.
From that moment, the dryers of Teruel such as Jalca began to operate in a different way: if they wanted to profit from the DO, the pieces had to weigh more than 7 kg, were made in the province, from 800 m. Used to recover at higher altitudes, and especially for at least 60 weeks. proceed from pigs Breeds such as the Landrace, the Large White or a cross between the two in the mother line and the Duroc breed in the father line.
future of a region
Currently, about 100,000 hams are dried in Jelca a year and this is only one more than about 35 driers in a province with more than twenty farms that raise pigs, able to see how their hind legs teruel. become the delicacy of ham. Each piece is unique and is also the result of years of industrialization of knowledge, which has turned into a technology, great hope of developing a land that deserves more.