Serrano Ham (mountain ham)

Tradition 1862 – Trevélez

Trevélez, situated at the heart of the Sierra Nevada National Park, is the highest village in Spain. At more than 1400m above sea level, the conditions are perfect for air-drying hams, which they still do the old-fashioned way, using only sea salt (no nitrates) and mountain air.

In Trevélez they maintain that whilst hams may be cured in 10 to 12 months, it takes longer to achieve depth of flavour. ”Tradition 1862” hams are cured for a minimum of 20 months and are considered to be among Spain’s highest quality Serrano hams. It may take a long time, but the resulting ham is well worth the wait.

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The privileged location at the heart of the Sierra Nevada Nature Reserve, with natural drying places, a special microclimate and using only sea salt, without any other additives for the salting, allow microbiological cultivations to develop giving Trevélez Ham its unique character and flavour.

For more than two centuries artisanal techniques of selection, salting and curing have been passed from father to son. In 1862 this quality was rewarded by Her Majesty Queen Isabel II with the privilege of being able to put the royal seal on Trevélez Hams.