Jamon de Trevelez is the PGI cured ham from the Alpujarras village at 1,500 metres, the Sierra Nevadas signature jamon with a sweet long-cure note from altitude.

Jamon de Trevelez has been cured at 1,500 metres in the Alpujarras village of Trevelez since the 18th century, the high-altitude air giving the ham a sweet, dry-cured character distinct from Iberian acorn-fed jamon. The PGI (Indicacion Geografica Protegida) was granted in 2005. The ham cures for a minimum of 14 months and the best examples run 30 months. In Granada city the canonical bar tapa of habas con jamon Trevelez is on every traditional menu, and the cured slices are sold by every Andalusian charcuteria in the Centro.

Where to eat Jamon de Trevelez in Granada

5 editor picks for Jamon de Trevelez in Granada, ranked by editorial score. All Granada signature dishes · Jamon de Trevelez across every city.

Make it at home

Serves 615 minEasy

Ingredients

  • 300g jamon Trevelez, sliced thin
  • 8 picos (small breadsticks)
  • 100g Manchego cheese, cubed
  • 100g green olives
  • Extra virgin olive oil for drizzling

Method

  1. Arrange the sliced jamon on a wooden board, overlapping the slices loosely.
  2. Place the Manchego cubes and olives at one corner.
  3. Stand picos in a small jar to one side.
  4. Drizzle a teaspoon of olive oil over the jamon just before serving.
  5. Serve at room temperature; a chilled jamon loses aroma.

Editor tip. Buy from the leg at the counter, sliced thin enough to read text through; pre-packaged jamon Trevelez is rarely the same.