Trevélez Ham
© Copyright 2010. Do not copy. All rights reserved and enforced.Trevélez is a Spanish ham made in Granada, Spain, in the villages of Trevélez, Juviles, Busquistar, Pórtugos, La Tahá, Capileira and Bérchules. Trevélez, which has only 800 souls (as of 2006) is a village at the foot of mount Mulhacén, but even so still has the highest altitude of any village in Spain.
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 received European PGI Status 14 November 2005 (European Commission Regulation No 1855/2005.)
See Also: Protected Geographic Indication
Other entries for: Air-Cured Ham
Air-Cured Ham, Ammerländer Ham, Ardenne Ham, Bayonne Ham, Black Forest Ham, Culatello, Cumberland Ham, Extremadura Ham, Farmer's Ham, Iberico Ham, Marsh York Cure, Pikanto Ham, Prosciutto di Norcia, Prosciutto, Serrano Ham, Teruel Ham, Trevélez Ham, Vigezzo Ham, Westphalian Ham
Other entries for: Ham
Ardennes Dry Ham, Bradenham Ham, Brine-Cured Ham, Butt End Ham, Country Ham, Devilled Ham, Fresh Ham, Gammon, Ground Ham, Guijuelo Ham, Ham Steak, Leoncini Roasted Ham, Limerick Ham, Los Pedroches Ham, Pannonia Ham, Spanish Ham, Suffolk Cure, Taylor Pork Roll, Wachholder Ham
Other entries for: Pork
Bacon, Barrow Hog, Berkshire Pigs, Butcher Hog, Casertano Pigs, Crown Roast, Fore Hock, Gilt Hog, Ground Pork, Hog Jowl, Iberian Pigs, Kurobuta Pork, Lard, Mortadella, Oreilles de Crisse, Pickled Pork, Pig's Feet, Pork Belly, Pork Brawn, Pork Chops, Pork Crackling, Pork Cubes, Pork Cuts Illustrated -- British, Pork Hocks, Pork Leg, Pork Loin, Pork Ribs, Pork Rinds, Pork Shoulder, Pork Souse, Pork Stewing Meat, Pork, Prime Collar, Salt Meat, Sow, Spare Ribs, Stag Hog, Stewing Pork, Streak of Lean, Tasso, Ventrèche, Zampino
Other entries for: Meat
Affettati, Beef, Buffalo, Cap On / Cap Off, Game, Goat, Institutional Meat Purchase Specifications, Minced Meat, Offal, Paillards, Potted Meats, Poultry, Roasts, Sausages, Sheep, Steak, Veal, Venison, Yak
- 100 Dollar Cake
- 3 Musketeers Bars
- A-Ri-Rang
- À Blanc
- À l'Africaine
- À l'Agnès Sorel
- À l'Aillade
- À l'Ailleule
- À l'Albigeoise
- À l'Albufera
- À l'Algérienne
- À l'Alsacienne
- À l'Ambassadrice
- À l'Américaine
- À l'Ancienne
- À l'Andalouse
- À l'Anglaise
- À l'Anglaise -- Paner
- À l'Anversoise
- À l'Ardennaise
- À l'Argenteuil
- À l'Ariégeoise
- À l'Arlésienne
- À l'Armenonville
- À l'Armoricaine
- À l'Arrabiata
- À l'Autrichienne
- À l'Auvergnate
- À l'Encre
- À l'Espagnole
