Flavours of Spain
A small village high in the Sierra Nevada, famous for
the valley of Rio Trevelez and below two of the highest
mountains in Spain, Trevelez is the highest village in Spain
at an altitude of 1476m. It was one of the last strongholds
of the Moors after the Wars of Conquest by the Catholic
The mountain slopes are semi arid. The lower slopes are terraced for irrigation. Deciduous trees grow in the valley bottom where there is plenty of water.
The cafes and tourist shops are here. Many sell the brightly coloured rugs which are hand woven in the area.
The architecture is typical of the area with steep narrow streets and passageways and white painted houses with flat roofs.
The joints go through a press to remove the blood before being covered with dry salt for about five days. The hams are turned to make sure they all get covered. The hams are pressure washed to remove the salt before being hung to dry in sheds.
After about six months, the outside is rubbed with lard. This stops the skin from getting to dry and hard and cracking. The hams dry for a minimum of 14 months when they have lost about 40% of their weight. They are either sold as whole hams or the skin and outer layer of fat are removed and the hams are thinly sliced for selling. The ham is very dry with quite a pronounced flavour but isnít salty. It is eaten cold and uncooked.
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