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The Trevélez ham is cured in the Sierra Nevada of Andalusia at an altitude of more than 1200m, where the cold weather allows for a long maturation period of between 14 and 20 months, depending on the size of the leg.
The ham has a clean, gentle aroma and a pleasant balance between sweetness and saltiness with a rounded aftertaste.
Brindisa’s supplier of Trevelez hams chooses some of the best hams produced in the little towns that make up the area of the Jamon de Trevelez IGP.
All matured above 1,200m, their hams show the benefits of long maturation in the cool, dry conditions of the Sierra Nevada, north of Granada.