If you want to buy Spanish Jamón/ham and you live in Europe, you can buy it in our online shop and we will send it to you wherever you want. Our service covers almost all of Europe and it will arrive in optimal conditions and in a short time. All our hams ((Jamón) or shoulders (Paleta) have been produced and cured exclusively in the Iberian Peninsula. You can buy from our great Jamón Gran Reserva, the all-rounder of Jamón Serrano, as it is popularly called, to Jamón/ham from the white pig of Spain, as well as any Iberian ham from the Iberian pig. Know them all!
Buying Gran Reserva Ham means opting for a mild flavour suitable for most palates. Also known as Serrano ham, this type of delicacy comes from white pigs. It usually reaches its maximum curing level after 15 months, although Enrique Tomás' Gran Reserva Ham is kept for three more months to give it a more intense flavour and aroma. Choose the format you like best and enjoy a quality product at the best price.
Iberian Cebo Ham is that which comes from Iberian pigs fed with feed, cereals and grass. After 24 months of curing time, the result is a ham with excellent nuances in the mouth. At Enrique Tomás we offer you four different flavours so that you can buy the Iberian Cebo ham that best suits your palate. Whether it is a whole piece, sliced or in a travel pack, in our online shop you will find the ideal format to enjoy this wonderful delicacy.
Its unmistakable taste full of nuances makes the Bellota 100% Iberian Ham the star product among all hams. Also known as Jamón de Pata Negra, it is an exquisite product full of aromas. Aromas that make you enjoy each slice long before you put it in your mouth. Buying a 100% Iberian Ham or Pata Negra is a bet on a product with an unparalleled juiciness. Its diet based on acorns and natural products, its genetics coming from hogs of 100% Iberian breed and its elaboration following the strictest processes, altogether delivers an unparalleled result of an outstanding gastronomic product.
This ham is in between the Iberian cebo ham and the Iberian de bellota ham. Buying Jamón de Cebo de Campo is a bet that will surprise you. This product comes from Iberian pigs that have been raised on farms with feed and cereals and then have gazed in the pasture to enjoy wild plants. Finally, they return to the farm where they feed on enriched feed. This gastronomic richness gives it a series of nuances that make its taste more intense and aromatic.
You can buy it in gourmet delicatessens in the country where you live. If you can't find it and it's not what you like, just order it through our website/online shop and we'll send it quickly and safely to wherever you want.
Spanish Jamón is unique in the world. It is made from the limbs of the white pig or the Iberian pig, cured in salt and dried in natural cellars by expert ham makers who follow a long tradition passed down from generation to generation.
Spanish Jamón can be classified according to breed and feed. The white breed is the common pig or Duroc, among others, with which the Enrique Tomás Jamón Gran Reserva is made and as an adult, basically vitaminised feed and cereals. This type of ham is commonly known as Jamón Serrano, but our is better than those available on the market.
The Iberian breed, unique in the world for its genetic qualities and its breeding in the Iberian Peninsula. In terms of feeding, Iberian ham, of the Iberian breed, can be called "de cebo ibérico", "de cebo ibérico or "cebo de campo ibérico" or "bellota ibérico", depending on whether it has been left alone on the farm and has eaten feed and cereals, or has been free in the countryside or has done the Montanera and therefore has fed on wild herbs, acorns and while grazing in the pasture until it has reached the right weight.
To know which is the best, if you don't know them well, the ideal thing is to try them all and then the one you like the most will be the best. At Enrique Tomás we know that the best Jamón is the one that delights your palate when you try it, regardless of price or variety. The important thing is that, whatever it is, you buy the best quality in its range.
Jamón is eaten at any time of day, for breakfast, lunch and dinner. And of course as an afternoon snack. Depending on the time of day, it can be eaten as a sandwich, in cubes as a tapa, in slices as an appetiser, as ham shavings with a soup or a salad. You can enjoy it all the time, just choose the format that suits you best at the time of day and depending on the dish.
Of course, if you choose the piece of jamón/ham or paleta/shoulder that you like best, you will see that you can choose to have it whole or sliced. The cost of the slicing service is included in the price and includes the slicing service and full vacuum packing, both the jamón slices and the cubes and shavings.
Answer this with another question: do I master the technique of slicing? If you have never sliced Spanish Jamón before or feel unsure, it is best to order it already sliced, because not only will you not hurt yourself, but you will also get more jamón than if you cut 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 needed and over several months, whereas if you buy it whole (bone-in) it is recommended to consume it in about three weeks and the shoulder/paleta in a fortnight.
Recognizing whether a ham (bone-in) is good at first sight is not always a simple procedure and most of the time it is an art.
Its quality depends on its raw material and in that sense, it is vital that you are clear that when it comes to hams, there is a main division. If the pig is of white breed, what is obtained from the hind legs of the animal is Serrano ham and if it is of Iberian breed, what is obtained is Iberian ham.
In spite of the differences, there is no better ham than any other, they are just different products in which there are varieties and different qualities that depend on the purity of the breed, the breeding, the feeding of the pig and the curing process. To understand all this variety, there is a regulation in force since 2016, which identifies through color labels the quality of each jamón/ ham.
Once the labelling is clear, to know if an Iberian ham is good you must pay attention to the hoof part, the shape of the leg and the V-cut. It is also a good sign, that the hooves are worn, since they are animals that spend their whole life exercising.
And to know if the ham is well cured or acorn-fed, check its labeling and, if it can be touched, when the finger is sunk the skin should give way easily, this will indicate that the fat is practically oil.
At Enrique Tomás every product is cared for from the beginning, so we recommend that you try them all to find out the differences. Our goal is that our customers live an experience every time they buy and eat our ham
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