Jamon Trevélez 17+ months (ham)

Jamon Trevélez ham, naturally cured for 17+ months

In the heart of the Sierra Nevada National Park, the town of Juviles is situated at an altitude of 1250 m, and in this incomparable setting are the Juviles ham drying facilities. The pure mountain air and optimal humidity are unique characteristics that have a decisive influence on the natural curing of Trevélez and other hams from the Alpujarra Alta region, their aroma, and their characteristic color.

The name Jamon Trevélez has been known for over 200 years. When court tables were adorned with the finest artisan products, and noble guests enjoyed delicious meals, Trevélez ham was already an indispensable delicacy on such a table.

The most important date in the history of Trevélez ham is October 12, 1862. That year, an exhibition was held in Granada to showcase the highest quality regional products, and Queen Isabel II of Spain granted Trevélez ham the privilege to use the "Royal Seal." Today, this seal is found on every classified ham, both on the attached tag and in the PGI logo, which appears on each ham's label.

All selected Jamon hams are strictly controlled by the Trevélez Ham Regulatory Council. This constant monitoring ensures consistent quality.

TREVELEZ PGI ham, naturally cured for more than 17 months at an altitude of 1250 meters in the Sierra Nevada National Park. No additives or preservatives, reduced salt content, gluten and lactose-free. Certified by the Trevélez Ham Regulatory Council.

Ingredients: Ham and sea salt. Origin: Spain

NUTRITIONAL VALUE PER 100g ENERGY VALUE: 1230KJ/295KCAL FATS: 17.9g SATURATED FATTY ACIDS: 6.6g CARBOHYDRATES: 0g SUGARS: 0g PROTEINS: 33g SALT (from sodium): 3.9g