Serrano PGI Trevélez ham vacuum-packed without nitrite

Red sealed Trevélez ham: ham with more than 20 months of curing and a weight of approximately 8.5 kg whole and approximately 6 kg boneless. Excellent ham with a taste and aroma that will surprise the most demanding palates. Made in an artisanal way from pork fed with natural foods and vacuum-packed deboned, easy to cut Ham from Trévelez is a ham that has earned the name of Protected Geographical Indication, with hundreds of years of ham tradition. Each piece is subject to rigorous control by the Regulatory Council and by the master craftsmen. During the maturing period, nitrifying salts are not used, but only sea salt, the proportion of which is very low. Minimum ripening time of 20 months. This ham presents a meat with a maximum proportion of infiltrated fat and therefore very tasty. It has an intense aroma and a delicate taste, thanks to its low salt content and its aging in the open air of the sierra. Trevelez is one of the highest villages in all of Spain, making it the perfect place for air-dried ham legs. For this reason, ham takes center stage in Trevelez. Indeed, the IGP Trèvélez ham is recognized throughout the world for its flavor, its taste, but also its exceptional quality. At Epicure-Shop, we invite you to discover a wide range of Juviles ham. Bet on quality and order your IGP Trevelez ham now. PGI Trevélez ham: sanitary standard product High in the Alpujarras, on the southern slope of the Sierra Nevada, there is an ancient tradition of curing excellent hams. Trevelez, the highest village in Spain, uses clean, cool and dry air to process its hams. Indeed, Trévelez ham is devoid of artificial additives and preservatives. In addition, all our hams are subject to rigorous health standards. We guarantee the authenticity of our Juviles hams. Do you want quality? Do you want to eat healthy? Opt for our IGP Trevélez Ham. Traditional recipe for making Trévélez ham Did you know that only hams covered by the IGP (Protected Geographical Indication), granted in 2005, can use the name " Jamon de Trevélez " ? Indeed, its development combines both know-how, tradition, but above all very favorable climatic conditions. However, its production takes place under very different conditions from those found in any other industrial ham and sausage factory. It is a traditional process practiced since the origins of Trevélez ham, which some experts place around 1862, when Queen Elizabeth II granted the privilege of stamping the royal seal on hams made in Trevélez.