Gran Reserva
Ibérico Ham
Iberico di Cebo de Campo Ham
Ibérico Bellota Ham
100% Iberian Ham - Pata Negra
Smooth Flavour
Intense Flavour
Aromatic Flavour
Tasty Flavour
Gran Reserva Ham Shoulder
Ibérico Ham Shoulder
Paleta Ibérica de Cebo
Ibérico Bellota Ham Shoulder
100% Iberian Ham Shoulder - Pata Negra
My account
Order tracking
My favourites
Free national and international shipments
Bellota 75% Ibérico Ham - Pack 80gr
Bellota 75% Ibérico Ham - Pack 80gr
-
Unique format
- €19.80
- Add to cart
-
Bellota 75% Iberian Race
-
Food: Feed + Cereals + Acorns + Herbs + Wild Plants
-
Curing 36 months
-
Gluten-free and lactose-free
Practical vacuum-packed bag with 80 grams of Jamón Ibérico Bellota (acorn-fed) cut by machine so that you can enjoy the best flavour with the comfort that only Enrique Tomás can offer you. This product comes from pigs 75% Iberian breed, which gives them an intense and very flavourful taste.
-
- Unique format
- €19.80
-
Quantity
- Add to cart
-
Delivery in 24-48 hours on the peninsula
-
Returns in 7 days from receipt of the product
Longer durability and better preservation
Enjoy the perfect cut and a variety of formats: slices, shavings and cubes.
Higher cutting performance
An ideal gourmet gift
- Description
- Nutritional information
- Conservation
- Cut by machine or knife
The purity of the Iberian breed
The Iberian pig is a unique animal in the world, nobody can reproduce it and we can only find it in the Iberian Peninsula. This wonderful animal, in addition to its unique physical characteristics, has the extraordinary quality of infiltrating fat into the muscle, this capacity is not found in any other living being and this is what makes both the iberian ham and the Iberian ham shoulder have such a characteristic taste.
For a pig to be considered"Iberian" it must have a minimum breed purity of 50%, in which case only the mother was a pure Iberian pig. In these cases, the crossing with white pigs, the Duroc breed is the most common. From there, we can find 75% Iberian pigs, where in addition to the mother 100% Iberian breed, the father is a pig resulting from a cross between a white and an Iberian pigs and finally, 100% Iberian pigs, producers of the famous Jamón Pata Negra.
What is a Jamón and how is it made?
A jamón is the result of dry 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 jamón, 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” (the expert as we call them here) makes a v-cut on the pig's rind and decides how much external fat to leave. The more fat the leg has, the less salt it absorbs and the sweeter it gets. Once the previous operation has been performed, the leg is buried in salt for an average of two weeks. If the cook decides to extend this 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 flavour we want to obtain, the leg will be hung in the special celler to dry until it is optimum for consumption.
Jamón in all formats
At Enrique Tomás we want jamón to be present in your home and that is why we offer you a whole range of Iberian products in the most comfortable and practical formats you will find on the market.
Vacuum packed sachets: 80 grams of the best Iberian products. The quantity is ideal for you to enjoy the jamón, paleta (ham shoulder) or sausage at its ideal point, without the fear of not eating it in time and drying it out. 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 savings packs and "travel" packs in which you will not only find a way to save, but you will also have the security of having all the Iberian ham or ham shoulder you want in comfortable vacuum packs to be consumed at your own pace and whim.
Boneless piece: if you have your own slicer at home, we offer you the possibility of buying the best Jamón Ibérico, boned by our experts, so that you can finish slicing yourself, in the comfort of your home.
Whole piece: for experts and Jamón lovers, nothing better than a good “pata” at home to cut, eat and share. You can also get a whole Jamón Ibérico and enjoy all its flavour as a Jamón artist.
| Breed | Bellota 75% Iberian Race |
| Feeding | Food: Feed + Cereals + Acorns + Herbs + Wild Plants |
| Curing | Curing 36 months |
| Format | Sliced |
| Storage instructions | Store in the fridge. Take out 1 hour before eating |
| Recommendation to serve | Remove the sachet one hour before consumption |
| Instructions | Remove the sachets a few minutes before consumption and wait until they are at room temperature. A very easy way to know that the product is ready to be enjoyed is when the slices are easily separated without breaking. This is the perfect moment when this product has regained all its nuances of flavour, texture and aroma. |
| Country of origin | SPAIN |
| Country of origin of main ingredients | SPAIN |
| Place where the main ingredient is elaborated | SPAIN |
| Country of declaration | SPAIN |
