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Granada (Spain)
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Food Flavour DNA
Nutritional Values
290kcal
33gProtein
1gCarbs
18gFat
—Fibre
100 gServing
* Per serving · 100 g. May vary.
Trevélez Ham
How to order / say it
Say it
Jamón de Trevélez — [hah-MON deh treh-VEH-les]
Order
I'd like some Trevélez ham, please.
Locally
Me gustaría algo de jamón de Trevélez, por favor.
Say locally
A cured ham known for its tender, savory flavor, cured in Trevélez.
Why try it?
As a hallmark of Spanish cured meats, it offers a taste of the delicate skill in traditional curing endowed with the unique air of the Sierra Nevada mountains.
How it tastes
This ham is distinctly salty, with a melt-in-your-mouth texture that releases deep, savory flavors seasoned perfectly by the curing process.
Origin & History — first documented: 1600
Cured in Trevélez in the Sierra Nevada region since the early 17th century, it's made from select white pigs. The dry, cold air of the mountains makes it ideal for the curing process.
Recipe
Ingredients
- 🥩 1 kg white pig ham
- 🧂 150 g salt
Method
- 1 Cover fresh ham completely in salt and let set for two weeks.
- 2 Rinse off salt and let ham air-dry in a cool, ventilated area.
- 3 Allow ham to cure naturally for 9-20 months.
- 4 Thinly slice the ham before serving.
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