These hams are cured following a small-scale, artisan and natural production in Andalucía. With a minimum of 23 months of curing, are sweeter than ibérico ham, with less fat presence.
Trevelez is the highest town in Spain, next to Veleta, the highest mountain in Continental Spain.
A perfect breakfast, trevelez ham on top of toasted bread and olive oil.
Weight: 9Kg aprox.