Jamón-Ham cubes

In Enrique Tomás we also cut by hand the ham dice: that is the ham nearest to the bone pig’s leg or shoulder that cannot be sliced and are cut into cubes or dice or ham shavings for snacks and/or cooking.

They are very good for snacks or for accompanying vegetables, pasta or legumes or for stuffed meats. They give a particular tasty flavour to all the foods. If you have never taste the ham cubes, start tasting ours; they are tastier because they come from a good ham and their curing time is just perfect. As with ham slices, boned ham or ham shavings, we also vacuum-pack the ham cubes right after they were cut so that they keep all the properties and are still delicious when you eat them at home.

Jamón-Ham cubes

Iberian Ham cubes -80g

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€5.50 €5.50

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Jamón-Ham cubes

Iberian Ham cubes -400g

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€22.00 €22.00

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Jamón-Ham cubes

Iberian cebo de campo ham cubes -80g

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€6.50 €6.50

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Jamón-Ham cubes

Iberian cebo de campo Jamón-ham cubes -400 g

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€26.00 €26.00

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Jamón-Ham cubes

Iberian Bellota -acorn- Ham cubes -80g

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€7.50 €7.50

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Jamón-Ham cubes

Iberian Bellota -acorn- Ham cubes -400g

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€26.00 €26.00

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Jamón-Ham cubes

Iberian 100% Bellota Ham cubes -80g

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€9.50 €9.50

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Where do the ham taquitos come from?

They come from the most cured parts of the piece of ham or shoulder and closest to the bone and where it is no longer possible to obtain a normal slice with the ham knife. This is usually the whole area of the shank located under the hoof and as we cut and it becomes difficult to cut.

Our taquitos are made of Iberian ham in 80 gr. and 400 gr. packets.

Ibérico Cebo Ham - Selection

The Jamón Ibérico de Cebo is made with one of the most outstanding products of Spanish gastronomy: the Iberian pig, a breed that is only found in the peninsula of the same name. In Enrique Tomás we want to exalt to the maximum this delight, that is why we offer a product of the highest quality, made from the back leg of Iberian pigs fed with feed, cereals and grass and cured for 24 months.

The Iberian pig is a breed unique in its species and only present in Spain and Portugal. Its genetics allow it to infiltrate fat into the muscle, giving its flesh white veins and unique taste and juiciness.

In Enrique Tomás we want to exalt this product to the maximum, for that reason we offer a high quality Jamón Ibérico de Cebo, elaborated after an exhaustive selection of the best specimens, with a rigorous dry cured process in which all the conditions are guaranteed to obtain, finally, a perfect and delicious Jamón to the palate.