Search locations or food
OR
Already have an account? Log in
OR
shutterstock
Jamón de Trevélez is a cured ham produced in the southeast of the province of Granada. This famous ham has been manufactured in the region of Granada for more than two hundred years and has been recognized for its exceptional quality and characteristics.
The meat that is used for this ham comes from pigs of the Landrace, Large White and Duroc–Jersey breeds. The climate and environment in which this ham is produced make it different from hams produced elsewhere.
Because this region has very cold winters and cool summers, it is possible to cure and dry the meat for extended periods of time without using any preservatives and additives. This ham is made in four separate steps that include salting, washing, post-salting, and drying or maturation. Read more
Not much salt is used during the making of Jamón de Trevélez, which makes it only slightly salty and brings out sweet notes that complement the flavor beautifully. The taste is intense and complex, as it is the case with most cured meats, with dominating woody and nutty notes.
When cut, Jamón de Trevélez is bright pink and red with evenly distributed fat that makes this ham exceptionally juicy and succulent.
