Artisans

Jamones Nevadensis is the dream of JOAQUÍN GALLEGOS, born and raised in the village of Trevélez.

The spearhead of the Sierra Nevada, where the peaks touch the sky and the pure air caresses the mountains.

Joaquín, after taking over a small family-run hotel, undertook the purchase of the first ham dryer, which was the starting point of Jamones Nevadensis, back in 1993.

At the age of 20, Joaquín immersed himself in the centuries-old tradition of Jamón de Trevélez. In 2001, he founded Jamones Nevadensis, taking the name of a plant endemic to these lands: the white mountain saffron (Crucus Nevadensis), a symbol of our roots and of the purity that defines each of our products.

Who is behind each craft?

Jesús Pérez is the Cellar Master and supervisor of the reception process.

The cellars are the place where the hams are cured and rest, hung in such a way as to favour clean air currents coming from the Sierra. Our hams rest at the pace of nature, absorbing the benefits of the climate and the unique environment of the Sierra Nevada, without the intervention of artificial processes. These cellars each contain a unique microflora that influences the final nuances of the hams. The specific microclimate of our cellars, together with the natural bacterial flora that inhabits them, plays an essential role in the maturation of the ham, contributing to its characteristic aroma and texture.

Gerardo Martín is the profiler of our hams.

Profiling is the art of precisely shaping the ham before curing begins, removing only the necessary subcutaneous fat, and leaving the necessary to ensure that the meat and fat are evenly distributed.

Luis Quirantes is in charge of the salting of the hams.

Salting, in which we only use sea salt to the right extent, is a delicate process that directly influences the flavour and final quality of the ham. It is here that its character begins to develop, ensuring that the ham acquires just the right amount of salt to preserve it without losing its natural sweetness.

Each piece of ham we produce follows the same artisan techniques, cured under the umbrella of the purity of the clean air of the Sierra Nevada. No additives or preservatives, such as sodium nitrates and nitrites, are used.

Only sea salt, thus guaranteeing a healthy, natural product without any allergens (Lactose or Gluten to name the most important) and by default delicious.