Trevélez ham

SPEC NAME? FICA "Trevélez ham? The production area covered by the PGI (PGI) Trevelez ham is in the Alpujarra Alta, east of the province of Granada. The municipalities that comprise it are Bérchules, Bubión, Busquístar, Capileira, Juviles, La Taha, Portuguese and Trevélez, highest municipality in Spain with 1,750 meters. In the town of Trevélez is the Regulatory Council, which was established in 1992 and is responsible together with the Ministry of Agriculture and Fisheries of the Junta de Andalucía and the Ministry of Agriculture, quality control and promotion of the sector. The development of this product in the Alpujarra was officially recognized in 1862, during the reign of Elizabeth II, who granted the privilege of these hams sealed in the royal seal of quality distinction was reserved for very few products of the time. There are now companies with more than 50 years of history behind developing this type of ham. This dish has a special uniqueness Andalusian, a product of the climate of Sierra Nevada Natural Park and the climatic conditions of the localities, with Trevélez, comprising the municipalities adhere to the PGI.

We are in an area where winters are cold and dry, and in summer the temperature is very high, factors that make the enjoyment of ham Trevelez differential qualities other country hams.

The cattle suitable for the preparation of hams blancosobtenidos Trevélez are pigs at the crossroads of the Landrace, Large White and Duroc Jersey. The PGI, requires the process occurs in the area mentioned above, but does not impose any requirements on the site of their upbringing. The healing takes place under natural conditions and is only used sea salt, artificial sinningún other additive and preservative-free nitric, which is an offsetting factor. Once the healing process, the hams are presented formaredondeada, keeping the bark and paw. The ham should be a reduction of approximately 35% on fresh weight. If this percentage is not reached, the healing time will exceed the established minimum three months for each of the categories. Trevelez ham has a red and a bright cutting, partially infiltrated congrasa muscle mass. Sabordelicado The meat has a little salty (another of its main distinguishing, for its healthy condition: thus, some people are called "the sweetest hams?), While fat, shiny, creamy consistency, is a yellowish white color and a pleasant taste. Trevélez hams are classified into three categories: • First, the healing period lasts between 14 and 17 months and hams acquire a final weight of 7 kg. • Second, with a period of cure between 17 and 20 months and a final weight of 8 kg. • Third, with a healing period of between 20 and 24 months and a final weight of 9 kg.

S.D. hams Trevélez are presented with an identifying label provided by the Control Board indicating the healing time of the piece. More information: http://www.jamonesdetrevelez.com