Jamón de Trevélez

Jamón de Trevélez is a dry-cured ham produced from crosses of Landrace, Large-White, and Duroc-Jersey pigs in a delimited high-altitude area of the Sierra Nevada, province of Granada. The specification requires a minimum ageing of 14, 17, or 20 months according to the weight of the fresh ham, and a maximum sodium chloride content of 5% in the product's natural state.

About this designation

Jamón de Trevélez holds PGI status, registered under file number PGI-ES-0309 and eAmbrosia identifier EUGI00000013467, with EU protection granted on 20 August 2003. The applicant body is the Consejo Regulador de la IGP «Jamón de Trevélez». The geographical area is confined to those parts of the municipalities of Trevélez, Juviles, Busquístar, Pórtugos, La Taha, Bubión, Capileira, and Bérchules situated at over 1,200 metres in the province of Granada, all within the Sierra Nevada National Park and the Alpujarras district. Raw material is restricted to hind quarters from crosses of Landrace, Large-White, and Duroc-Jersey pigs; only castrated males or females may be used. The pH of the semimembranosus muscle, measured 24 hours post mortem, must fall between 5.5 and 6.4. Minimum subcutaneous fat layer requirements vary according to the weight of the hind quarter. The salt used must be additive-free sea salt, and the specification prohibits the use of nitrate additives E250 and E252 or any other type during ageing. Minimum ageing is 14, 17, or 20 months depending on the weight of the fresh ham. Salinity must not exceed 5% sodium chloride in the product's natural state, tested on a cross-cut portion taken 4 cm from the head of the femur trimmed of its rind. Labelling must bear the words Indicación Geográfica Protegida 'Jamón de Trevélez'. The four production steps that must take place within the defined area are salting, washing, post-salting, and drying-maturation.

Source: The register document this entry was written from · retrieved August 26, 2026

Distinctive facts

• Registered as a PGI on 20 August 2003 under file number PGI-ES-0309 (eAmbrosia: EUGI00000013467).
• The specification prohibits nitrate additives E250 and E252, and any other type of additive, during the ageing process.
• Maximum sodium chloride content is 5% in the product's natural state, tested 4 cm from the head of the femur trimmed of its rind.
• Production is restricted to parts of eight named municipalities in Granada situated at over 1,200 metres, all within the Sierra Nevada National Park.

Tasting notes

Andalusian dry-cured ham IGP from Sierra Nevada (Granada — Trevélez highest-altitude curing village in Spain). From white pigs. Aged minimum 14 months at high altitude (1,200m+) which produces distinctive sweet-floral flavor profile from cool dry mountain air; pinkish-red meat, firm texture.

HoReCa use

Andalusian sierra cuisine; with regional cheeses; alternative to Iberian ham at moderate tier.

Packaging

• Same as Teruel