Our Recipe
At Jamones Nevadensis, we offer a range of products that will allow you to choose the ham that best suits your needs:
Trevélez Ham, Alpujarra Ham, Granada Ham and Iberian Ham.
Each of these varieties is distinguished by the breed of the pigs, the curing time in the natural cellar of each piece, and in the case of Iberian and Alpujarra ham, by the characteristic V-shaped cut given to the piece during its shaping.
Trevélez ham
Tradition and distinction
Trevélez Ham, protected by the Protected Geographical Indication (PGI), is made exclusively from pigs of the Duroc, Landrace and Large-White breeds. Pieces selected for the quality of their lean meat and the degree of infiltration of their intramuscular fat. All our hams stand out for their mild and delicate flavour, which intensifies in aroma, texture and complexity as the months go by. At Jamones Nevadensis, we offer three categories of Jamón de Trevélez, each with its own distinction:
Blue Bridle
Cured for more than 17 months to ensure a perfect balance between smoothness and flavour development.
Brida Red Bridle
In our experience, after more than 20 months, the ham reaches a higher level of texture and character without losing its initial softness.
Black Bridle
Aged for more than 23 months, it provides the most intense and persistent flavour, with more complex nuances.
Ham from the Alpujarra
Four categories guaranteed
Cured for more than 15 months, with a more complex flavour and a slightly firmer texture.
Cured for more than 18 months, this category offers a deeper flavour and silky texture as a result of prolonged curing.
The most exclusive category, aged between 20 and 24 months, which offers a rich and complex flavour, accompanied by a smooth texture and rich aromas that reflect the full character of the Alpujarra.
Granada Ham
For boning and slicing
The Jamón de Granada is mainly intended for the production of boneless and sliced ham. The curing process varies between 15 and 18 months, offering excellent versatility for daily consumption, always maintaining its characteristic softness.
Cured for more than 15 months, ideal for those looking for a smooth and balanced ham.
Iberian Ham
Pure and natural flavour
All our hams, from Jamón de Trevélez to Jamón Ibérico, reflect our commitment to tradition, excellence and respect for the natural product. Their flavour, always mild at first, is enriched with each month of curing, reaching nuances and aromas that make them unique in their category.
All our hams evolve in flavour, aroma and texture, always maintaining the characteristic smoothness that defines the excellence of Jamones Nevadensis.