Gran Reserva Monte Nevado Ham
In Spain there is a great tradition of making good hams. To obtain a piece of quality it is not enough to have a good pork, time and salt; it also requires the knowledge and experience acquired over the years to make the most of the best raw materials and the patience necessary to obtain the desired result.
The Gran Reserva ham by Enrique Tomás is, undoubtedly, the best non-Iberian ham that can be found in the market. A selection of the best animals of the farm follow an orderly and compensated diet so the quality of the meat is the best possible. After a slow process of salting and dry-curing, we obtain a simple but delicious product. Salted in its right measure and very tasty. We have dedicated 18 months to slowly dry-cure the ham to find that fair balance that makes it a delight within the reach of all pockets.
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At Enrique Tomás we offer a Jarnón Gran Reserva Selection made with the highest quality, which after 18 months of dry-curing has a delicious taste, which makes this Serrano ham easy to enjoy.
In our online shop you can buy the whole piece of Gran Reserva Jamón or at your convenience, machine cut or knife sliced, if you do not feel like doing it yourself.
The whole piece is recommended to keep it in a dry and cool place (between 15º and 25º) and preferably hung or in a ham holder (jamonero).
Once the ham is started it is recommended to consume it in less than 21 days so that it maintains all its flavor, quality and properties. In summer it should be consumed in less than 16 days. Cut each time only the ham to be consumed at that time and put a lint-free cloth to keep it away from light and air until you want to slice it again.
Taste this large ham comfortably, taking full advantage of the piece. The machine slicing is done manually by our ham carving experts to get the best use of the piece and the best results.
If you prefer your ham knife-carved. our ham carving experts will make the slicing of the whole piece with a ham knife.
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