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Boneless Reserve Ham Alpujarra has more than 16 months of Natural Healing at 1250 meters high in the natural park of Sierra Nevada. Certified by the guarantee mark of the Alpujarra.
Ingredients: Ham and sea salt. Spanish origin. No additives or preservatives, reduced salt content, gluten and lactose free.
Ham specially designed for people who need a low salt diet (These hams contain -5%).
The Reserve Ham in the salting phase is incorporating salt, always less than 5%. Once the salting stage is finished, the pieces are subjected to the post-salting phase, with a maximum duration of 3 months, in which the temperature and humidity conditions are carefully monitored, then they go to natural drying, where they are kept until they are sweated and smeared with butter and olive oil. After this drying phase, it is aged in natural cellars, where the ham finishes its curing phase. This process is a totally artisanal and natural process.
(The price does not include the possible decoration)
Product Sheet Notice
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Jamones de Juviles S.A produces ham from the Alpujarra without nitrifying agents, additives or preservatives. It is one of the few producers of low-salt IGP Trevélez Ham that still use the artisan method of curing.
At more than 1250m high, in the heart of the Sierra Nevada Natural Park, in the town of Juviles (Granada), Jamones de Juviles, SA gets a low salt ham without additives.
Since the 30s in Juviles was salted and cured in homes the hams of family slaughter. The Fernández family stood out for the flavor they got in their pieces. Thus he began to market hams without nitrites creating the origins of the current company that sells a ham low in salt, with the IGP Jamón de Trevélez in the national and international market.
Jamones de Juviles SA has modern facilities that have gone from 6,000 m² at its inauguration to 10,000 m² today. It has two processing centers and a production capacity of more than 300,000 pieces per year.
The production process is audited by professionals, who apply their technical knowledge contributing their accumulated experience in the elaboration of an artisanal ham to achieve a recognized and contrasted quality ham. In Jamones de Juviles, SA, the exact moment of maturation is determined by the ham master based on the latest technical advances and the tradition of curing the ham of the Alpujarras.
The selection of pieces offered in Ibericomio is exclusive. Ham without nitrifying agents that comes out of the natural dryers with the exact curing point so that you can enjoy it in all its extension.
The Boneless Ham Reserva Alpujarra is a ham naturally cured for more than 16 months at an altitude of 1250 meters in the Sierra Nevada. Certified by the Alpujarra, it contains only ham and sea salt, without additives or preservatives. Ideal for low-salt diets and produced in an artisanal way.
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