Wherever you are in the world, buying Jamón de Bellota 100% Ibérico is easy for you. If you have ever travelled to Spain and tasted this delicacy of our gastronomy, you are sure to want to try it again. And if you haven't tried it yet, don't waste your time, enjoy a unique product like ham in your own home.
It is the Jamón/ham that comes from the Iberian pig, from a 100% Iberian mother and father. It is the one that is fed on acorns and other wild fruits. Its ability to infiltrate fat into the muscle and the diet it receives during its rearing make the meat of this Jamón/ham truly exquisite. At Enrique Tomás you will identify it by its flange, label and black label with its 5 stars.
At Enrique Tomás we know that Jamón is a pleasure, that's why we transmit this passion through a star product of the gastronomy of our country, the 100% Iberian acorn-fed ham (Jamón de Bellota 100% ibérico). Buying this Jamón at Enrique Tomás is a guarantee and security, our expert ham experts travel all over the Iberian Peninsula to select those hams that meet our quality requirements and our business objective: to make the customer enjoy eating Jamón.
Although there is a belief that the best Jamón is Jamón Bellota 100% Iberico, and apparently because of the purity of the breed and the treatment during the curing period, this should be true. Even so, at Enrique Tomás we believe that the best ham is the one you like the most, the one that delights your palate when you try it, regardless of the price or variety. The important thing is that, whatever it is, you buy the best quality in its range and that is what we do.
Answer this question with another: Do I master the technique of slicing? If you have never sliced Spanish ham before or you feel insecure, the best thing to do is to order it already sliced because not only will you not hurt yourself, but you will get more Jamón (meat) than if you slice it yourself because our experts make the most of it.
On the other hand, the great advantage of ordering it sliced is that you can consume it as you need it and over several months, while if you buy it whole (with bone) it is recommended to consume it in about three weeks and the shoulder in two weeks.
“Pata negra" ham is the popularly known name given to 100% Iberian acorn-fed acorn-fed ham, so it is the same thing. The mistake usually occurs when we believe that "pata negra" is any acorn-fed ham, in which case it is not true. "Pata negra" can only be given to 100% Iberian Jamón..
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