Trevélez Ham Enrevalles Black Label ≈ 8,5 kg/18,7 lb, 23+ months

Trevélez Ham Entrevalles Black Label ≈ 8,5 kg/18,7 lb, 23+ months
Jamón de Trevélez Entrevalles Etiqueta Negra ≈ 8,5 kg 23+ mes
Jambon Trevélez Entrevalles Black Label ≈ 8,5 kg 23+ mois
Trevelez-Schinken Entrevalles Black Label ≈ 8,5 kg 23+ Monate

Trevelez Hams are singled out from the rest of the white Serrano hams because of the special way they are cured. The process takes place up in the mountains of the Alpujarra, a region in the southern Spanish province of Granada, at an average altitude of 1200 meters (4000 ft). The name is derived from a little village located there, with which the entire process had become associated. The authenticity of the Trevelez hams is guaranteed by the Regulatory Council of the Spanish Ministry of Agriculture, Fisheries and Food through P.G.I. - Protected Georgraphical Indication, with each leg bearing the P.G.I. logo along with its own unique serial number. Trevelez hams are also different from the regular Serrano hams in that they have no additives and are cured for longer periods of time, resulting in its special taste. The exact length of curing is indicated by the color of the labels each leg bears as well: Blue for the minimum of 17 months; Red for the minimum of 20 months; Black for the minimum 23 months.

Jamón de Trevélez Entrevalles Etiqueta Negra 8,5 kg aprox., 23+ mes

Ingredients: Trevélez Ham, sea salt
Origin: Alpujarra
Curing: 23+ months
Weight: 8,5 kg aprox.

Nutritional value per 100 g of product:

Energy value - 347 kcal
Fats - 23 g
Saturated fatty acids - 8,5 g
Carbohydrates - 0,5 g
Protein - 33 g
Salt - 4,5 g

On our website you get 100% original product, that is kept in bodegas of the producers at an ideal temperature and humidity. Only 24 hours prior we pick your orders up from the bodegas. On Friday we receive the product, pack it up and ship it to your address. IMPORTANT! If you do not want the products to disappoint you, try not to buy jamones less than 7 kg. The recommended weight is around 8 kg for Serrano, 7,5-8 kg for iberico, and 7-7,5 kg for 100% iberico. The more jamon weighs, the better it is cured.