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Vallejo D.O. Trevélez Ham on the Bone (cured for more than 17 months)
Ham certified by the Jamón de Trevélez Regulation Council. Naturally cured with less than 4.5% salt content (very sweet). Ham on the bone with ID for traceability. Between 7 kg and 7.5 kg. Ham on the bone, with low salt content, cured for a minimum of 17 months. The only ingredients are pork leg and common sea salt. Our hams are made from Duroc, Landrace and Large White breeds, meaning that we obtain a wide selection of prime materials. The result is flavoursome meat with better marbling, that is naturally cured in the Alpujarra mountains, the biosphere reserve. These hams are certified with a blue seal of guarantee, issued by the Jamón de Trevélez Regulation Council, following strict quality controls. The end result is a top-quality ham with an unmistakable aroma and flavour. Trevélez Selección has selected a range of hams so that you can take your pick of the best.
Data sheet
| Weight | 7 a 7.7 Kg |
| Average curing time | Curación media 15 a 17 meses |
| Average fat | Average with high marbling probability 1.5 cm -2.5 cm approx. |
| Eat within | 30/45 days once opened. |
More info
Ham certified by the Jamón de Trevélez Regulation Council. Naturally cured with less than 4.5% salt content (very sweet). Ham on the bone with ID for traceability. Between 7 kg and 7.5 kg. Ham on the bone, with low salt content, cured for a minimum of 17 months. The only ingredients are pork leg and common sea salt. Our hams are made from Duroc, Landrace and Large White breeds, meaning that we obtain a wide selection of prime materials. The result is flavoursome meat with better marbling, that is naturally cured in the Alpujarra mountains, the biosphere reserve. These hams are certified with a blue seal of guarantee, issued by the Jamón de Trevélez Regulation Council, following strict quality controls. The end result is a top-quality ham with an unmistakable aroma and flavour. Trevélez Selección has selected a range of hams so that you can take your pick of the best.
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