Quality and Variety. These two words sum up our work in Jamones de Juviles S.A.

We make the salting on fresh and selected hams. This is a very important process, which is based in a purely tradional and manual method, in order to obtain, at the end of the cycle, a low-salt ham.The time of salting is strictly controlled, and it varies depending of the size and the special caracteristics of each ham.

During the long process of curing, the ham rests in natural drying places, and slowly assimilates the aromatic features that the dry and cold climate of Sierra Nevada gives. These proceedings end up in the silence and shadows of the cellar.   There it acquires its incomparable bouquet.

All this is supervised every day, and a high quality ham is achieved. The exact moment of curing is determined by the man, using his inherited experience.

The great quality of the ham of The Alpujarras has been recognised by all our clients and in the many exhibitions we have participated. At the same time, this acknowledgement has become official by the Junta de Andalucia that, in the year 1998, gave eleven owners of ham factories from The Alpujarras, the name Origin Quality Name Jamón de Trevélez (Denominación Específica de Calidad de Trevélez). Between them is included Jamones de Juviles, S.A.

A ham which is awarded with the name Origin Quality Name Jamón de Trevélez requires a specific weight and curing time.

Considering the variety, Jamones de Juviles S.A. offers several kinds of hams:

The Cellar Ham (Jamón de Bodega), has got approximately a year of curing time and the Extra Ham (Jamón Extra), with more than fifteen months.

As well, we have got at your disposal the  Iberic Acorn Hams (Jamones Ibéricos de bellota), that are brought fresh and that we cure with the same manual processes.

Jamones de Juviles S.A.
Tf y Fax: 958 769130  Private: 958 769034.
C/ Carretera, nº 1, 18452 JUVILES (Granada)
e-mail: jjuviles@andalucia.cc