Hams and shoulders

The longest and best respected tradition in the cure of pork pieces gives Granada, in its own right, an incontestable quality seal as far as ham is concerned. The process of making ham has evolved over the years, but there are three phases that perpetuate the tradition: salting, rest and dry.

The provincial geography records in all its corners dryers with excellent products. But there is the circumstance that in the Alpujarra of Granada has been proudly exhibited for more than two hundred years a seal that certifies the quality with the recognition of Jamón de Trevélez that in 1862 was granted by Queen Isabel II.

In our province there are producers who offer the best quality in their products.