Jamon de Trevélez de-boned 2.5 kg

Nitrate -free Serrano ham cured for a minimum of 20 months. Bone removed and ready to slice. 

Trevélez, in Las Alpujarras, is the highest village in Spain and so conditions are perfect for air-drying hams. Here, they still cure hams the old-fashioned way, using only sea salt (no nitrates) and mountain air.