Free shipping +info

Gastos de envío Free national and international shipments +info

Format

Ham in all formats

Making the decision to buy Jamón Ibérico is easy, the complicated matter may come when you have to decide the format in which you prefer to take it home. For this reason, Enrique Tomás offers you the best Jamón in the world in all possible formats, whole piece, sliced, packs and much more!

Bone in Ham

Sliced

Pack

What is ham and how is it made?

A Jamón is the result of curing a pig's hind leg in salt. Depending on the type of pig and its diet, the months of curing vary substantially and its taste will also vary. Due to the large amount of meat in the same ham we will find different flavours: the maza is the softest part, the contramaza the tastiest and as we approach the bone we find more intensity.

Once we have the pig's leg ready, the first thing we have to do is prepare it for salting. The cook makes a v-shaped cut on the pork rind and decides how much external fat to leave. The more fat, the less salt it absorbs and the sweeter it gets. After the previous operation, the leg is buried in salt for about two weeks on average. If the cook decides to extend that period, the Jamón will be tastier. From that moment on, depending on the type of jamón we are going to make, the characteristics of the leg and the taste that we want to obtain, the leg will be hung in the special room for dry curing, until it is optimal for consumption.

What is a Paleta and how is it made?

A Paleta-ham shoulder is the result of dry curing a pig's front leg in salt. Its flavour is more  intense than Jamón’s because there is the same amount of bone and much less meat than in a ham. It needs less months to cure than a ham.

Once we have the pig's leg ready, the first thing we have to do is prepare it for salting. The “cook” (as we call the expert in dry-curing) makes a v-shaped cut on the pork rind and decides how much external fat to leave. The more fat, the less salt it absorbs and the sweeter it gets. After the previous operation, the leg is buried in salt for about two weeks on average. If the cooke decides to extend that period, the paleta will be tastier. From that moment on, depending on the type of paleta we are going to make, the characteristics of the leg and the taste we want to obtain, the leg will be hung in the special room for dry curing until it is optimal for consumption.

Jamón in all formats

At Enrique Tomás we want you have always available the way it suits you more Jamón at home and that's why we offer you a whole range of Iberian products in the most comfortable and practical formats that you can find on the market.

Vacuum packs: sachets containing 80 grams of the best Iberian products. The amount is ideal for you to enjoy both sliced ham-Jamón and sliced ham shoulder-Paleta or cured sausages at their ideal point, without the fear of not eating it in time and get dry. An unbeatable way to encourage you to try a product without having to buy large quantities.

Packs: In Enrique Tomás we also offer the possibility of buying different packages saving ham and packs "don't cut yourself" in which you will not only find a way to save, but you will have the security of having at home all the Iberian ham or shoulder that you want in comfortable vacuum pouches to be consumed at your speed and whim.

Boneless jamón: if you have your own slicing machine at home, we offer you the possibility to buy the best Jamón Ibérico, boned by our ham carving experts, so that you can finish slicing yourself, in the comfort of your home.

Whole piece of Jamón: for experts and Jamón-lovers, there is nothing better than a good leg either a Jamón-Ham at home to cut, eat and share... or a whole piece of Paleta-ham shoulder! Also get a whole piece and enjoy all its flavour as an artist of Jamón.

Find out everything!
Sign up for the newsletter

To be on top of our new stores, recommended products, promotions and events.