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Nov 15 2019

Jamón de Trevélez PGI

Cured hams (hind extremities) from white pigs, cross breeds of the Landrace, Large White and Duroc-Jersey breeds, with a total production period varying between 14 and 20 months.

Tasting notes

It is characterized by its delicate, lightly salted flavor, as well as its smooth aroma, characteristic of cured products.

Other notes

Round in shape and weighing between 7.3 and 9 kilos (16.1 – 19.8 lbs), it retains both its rind and its hoof. When sliced it is red in color, slightly pale, fading gradually from the external part towards the middle, with partial fat infiltration in the muscle tissue. The fat is unctuous, shiny, and white-yellow in color. The maximum percentage of sodium chloride should be 5%.

Production / Processing method

The hams hind extremities must come from castrated boars or sows, with a pH of between 5.5 and 6.4 measured at the area of the semimembranosus muscle, once a period of at least 24 hours has passed from the animal's slaughter.

Its fresh weight should exceed 11.3 kg, and the pieces used must have a subcutaneous fat thickness of at least one centimeter (0.39 in) and infiltrated fat for weights under 12.3 kg (27 lbs), 1.5 cm (0.6 in) with infiltrated fat for weights between 12.3 and 13.5 kg (27 and 29.7 lbs), and 2 cm (0.8 in) with infiltrated fat for weights above 13.5 kg (29.7 lbs).
Transport of the hams from the slaughterhouse to the curing areas must always be carried out in vehicles which fully comply with prevailing legislation, so that they arrive at the salting plants at a temperature of between one and four degrees centigrade (33.8 – 39.2 ºF), taken at any given point of the piece.

Salting, which is the first stage in the production process, aims to incorporate salt into the muscular tissue, thus encouraging subsequent dehydration of the ham and its perfect preservation. It is carried out by piling the hams on top of each other with marine salt in refrigerated rooms, for approximately one day per kilo (2.2 lbs) of weight. This process takes place throughout the year.

The pieces are then washed with potable water, to remove any salt that has become adhered to the surface of the ham.
The next stage, the post-salting, is carried out in a natural atmosphere, where the pieces are hung up to slowly, gradually dry, thus ensuring uniform distribution of the salt within the piece's muscle tissue. Under exceptional circumstances the Regulatory Council may allow this process to be carried out in rooms with controlled temperature and relative humidity. This process will last for a maximum of 30 days.

During the drying and maturing period, the pieces are moved to the drying warehouses, where they are hung under natural temperature and humidity conditions. This stage sees the gradual drying of the product continue, as well as the sweating process, whereby the fat is allowed to infiltrate into the muscle fibers.

The total production period is 17 months for Primera (first) category hams, 20 months for Segunda (second) category hams and 23 months for Tercera (third) category hams.

The end product may be presented in whole pieces, center cuts or portions, deboned or sliced. It is identified by a numbered seal and is controlled by the Regulatory Council, with three different seals (depending on whether the hams are Primera, Segunda or Tercera categories). Likewise, the labels and seals on the hams must feature the name of the PGI, which must be clearly visible.

Geography / Relief and climate

The production area, which belongs to the region of Las Alpujarras, and with a minimum altitude of 1,200 m (3,936 ft), is located in the mid-low area of the Sierra Nevada Natural Park, in the province of Granada.  Above this altitude are oak woods and a high number of vegetable species, which are found in abundance in the Natural Park.

The climate is cold, dry and with abundant snow in the winter, with slightly warm temperatures in the summer.

The cierzo winds from the high peaks of the Sierra Nevada, the chiseled landscape and a constantly clean atmosphere favor the production and curing processes for these meats. This is a unique micro-climate, which allows the development of indigenous microbiological cultures that characterize Trevélez ham.

Regulatory Council

Consejo Regulador de la IGP Jamón de Trevélez
Pista de la Iglesia, 23
18417 Trevélez (Granada)
Tel: (+34) 958 858 582

- Spanish Ministry of Agriculture

- Regulatory Council, Jamón de Trevélez PGI

The hams hind extremities must come from castrated boars or sows.
PGI Jamón de Trevélez
PGI Jamón de Trevélez Log

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