Vallejo D.O. Trevélez Ham on the Bone (cured for more than 24 months) View larger

Vallejo D.O. Trevélez Ham on the Bone (cured for more than 24 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 8.5 kg and 9 kg. Ham on the bone, with low salt content, cured for a minimum of 24 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 black 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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99,00 €

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Data sheet

Weight8.5 kg to 9 kg
Average curing timeCuración de 20 a 24 meses

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 8.5 kg and 9 kg. Ham on the bone, with low salt content, cured for a minimum of 24 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 black 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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Vallejo D.O. Trevélez Ham on the Bone (cured for more than 24 months)

Vallejo D.O. Trevélez Ham on the Bone (cured for more than 24 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 8.5 kg and 9 kg. Ham on the bone, with low salt content, cured for a minimum of 24 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 black 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.

Write a review