23 Month Trevelez Jamón Bone-In - Includes free shipping anywhere in Canada
In the southern foothills of the Sierra Nevada, Jamónes de Juviles uses only carefully selected hams. There are no additives or preservatives in these high-quality delectable hams. Trevelez hams are cured with sea salt; the timing depends on the characteristics and size of each ham.
In order to receive the special IGP designation, Jamones de Juviles only uses salt to cure their hams. While the Trevelez is produced using a breed of white pig it is important to note that this is not a Serrano ham, but rather a separate product all together.
The bone-in legs are cured for a minimum of 23 months at 1,260 metres above sea level. Due to the regulations surrounding the production of Jamon de Trevelez the finished product ends up being 35% larger than any other ham produced in Spain. Widely considered to be one of the best dry cured hams, Jamon de Trevelez should be served thinly sliced and at room temperature.
When sliced it is red in color, slightly pale at times, fading gradually from the external part towards the middle. This jamon is characterized by its delicate, lightly salted flavor, as well as its smooth aroma.
To learn how to carve a leg please visit this instructional video.
* Gluten free
Size: 8.5k (approx.)
Ingredients: Pork, sea salt