Jamón de Trevélez De-boned 2.5kgNitrate free Serrano ham from The Sierra Nevada. Aged for a minimum of 20 months. Trevlez is the the highest village in Spain, where they still cure hams the old fashioned way, using only sea salt (no nitrates), clean mountain air and time. A word from the producers: One of our greatest distinguishing values is the curing process in Sierra Nevada, where the altitude, pure air, and dry climate act as natural preservatives. We are located at 1,250

traditional curing process

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This exquisite treatment guarantees its quality and freshness

They are amino acids found in aged meat and cheese products and are perfectly safe to eat

paying careful attention to every detail of the products we make

It also has a high smoke point making it an ideal choice for cooking with

Firstly place your Ibérico ham in the stand (jamonero) most commonly with the hoof up to start

a cloth moistened with olive oil

Salchichon from acorn-fed Ibérico pigs

Organic Ibérico ham from free-range Ibérico pigs fed on acorns and maize

Yellowfin Tuna in olive oil

white tuna cans are also consumed widely in households and catering service