The pigs used to make the ham can be Landrace, Large White, Duroc-Jersey, or crosses thereof, and can be females or castrated males.
The hams are rounded, with bright-red meat and white fat. The trotter is left on.
The hams by law must be made at an altitude greater than 3,900 feet (1,200 metres.) The strength of the high winds they are exposed to at such altitudes means that the wind can do more of the drying, therefore less salt is needed. Because they are lower in salt than many other air-cured hams, the meat tastes sweeter.
- A blue band (“etiqueta azul”) on the ham indicates it was cured and aged for a minimum of 14 months up to 17 months. Starting weight will be between 25 and 27 pounds (11.3 and 12.3 kg), finishing weight around 15 1/2 to 17 1/2 pounds (7 to 8 kg);
- A red band (“etiqueta roja”) on the ham indicates it was cured and aged between 18 and 20 months. Starting weight will be between 27 and 30 pounds (12.3 and 13.5 kg); finishing weight around 17 1/2 to 20 pounds (8 to 9 kg);
- A black band (“etiqueta negra”) on the ham indicates it was cured and aged between 20 and 24 months.Starting weight will be more than 30 pounds (13.5 kg); finishing weight over 20 pounds (9 kg.)
The production of Trevélez Ham is governed by an association called “Consejo Regulador del Jamon de Trevélez.”
The ham is often served in a local dish, Habas Fritas con Jamon (fried broad beans with ham.)
In 1862 the village won, in a contest, the right from Queen Isabel II to stamp the royal seal on hams they made. The seal was kept in the city hall.
The ham received European PGI Status 14 November 2005 (European Commission Regulation No 1855/2005.)
Europa Press. “Jamón de Trevélez emprenderá acciones legales contra quienes utilicen su denomicación de forma fraudulenta”. Granada en la red. Lexur: Granada, Spain. 28 July 2005.