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3 Types Paleta/ham shoulder Tasting: 3 Jamón qualities

3 Types Paleta/ham shoulder Tasting: 3 Jamón qualities

  • Unique format
  • €29.95
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With this gift you will offer the three qualities of Jamón par excellence: Gran Reserva, Cebo de Campo and Pata Negra or Bellota 100% Ibérico. Whether for yourself or as a gift, you will be able to savour these three types of product in the form of a tasting and in an Enrique Tomás gift bag, ready to take away or give as a present.

Gluten-free and lactose-free
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  • Delivery in 24-48 hours on the peninsula
  • Returns in 7 days from receipt of the product
  • Description
  • Nutritional information
  • Conservation
  • Cut by machine or knife
Pack

3 types Ham shoulder tasting: 3 ham shoulder qualities


1 Sachet of Ham shoulder Gran Reserva of 80 grams
1 Sachet of Ham shoulder Cebo de Campo 50% Ibérico of 80 grams
1 Sachet of Ham shoulder Bellota 100% Ibérico of 80 grams

Ham shoulder Gran Reserva 


This ham comes from a non-Iberian white pig of the highest quality, carefully prepared and cured for more than 18 months. Our experts have pampered and cured this ham in the same way as Iberian hams, because for Enrique Tomás, quality comes first and foremost, accompanied by the maximum satisfaction of our customers.

Ham shoulder Cebo de campo 50% Ibérico


This ham comes from an Iberian breed pig raised on a farm with feed and free range in the countryside where it has also eaten wild herbs. Thus it comes from an Iberian breed pig that has followed a double diet and type of rearing. The result is a delicious ham with an excellent quality-price ratio.

Ham shoulder Bellota 100% Ibérico


This ham is like the jewel in the crown, it is a Jamón from a 100% Iberian breed pig, that is to say, from a 100% Iberian father and mother, who have done the Montanera and therefore have eaten acorns and wild herbs during the autumn and part of the winter. The exclusive capacity of the Iberian pig to infiltrate fat into the muscle is of great value in this type of ham, since by infiltrating the fat into the muscle, the oil from the acorns that is ingested will make the meat juicy and shiny, and practically melt in the mouth.

Jamón in all formats


At Enrique Tomás we want you to have Jamón in your home and that is why we offer you a whole range of Iberian products in the most convenient and practical formats that you can find on the market.

Vacuum-sealed sachets: sachets containing 80 grams of the best Iberian products. The quantity is ideal for you to enjoy the Jamón (ham), shoulder or cold meats at their ideal point, without the fear of not eating it in time and without the fear of it drying out. An unbeatable way to encourage you to try a product without having to buy large quantities.

Packs: at Enrique Tomás we also offer the possibility of acquiring different savings packs and "sliced ready" packs in which you will not only find a way to save, but you will also have the security of having at home all the Iberian ham or shoulder you want in convenient vacuum packs to be consumed at your own speed and whim.

Boneless piece: if you have your own slicer at home, we offer you the possibility of buying the best Iberian ham, boned by our professional slicers, so that you can finish slicing it yourself, in the comfort of your own home.

Whole piece (bone-in): for experts and Jamón lovers, there is nothing better than a good leg of ham at home to slice, eat and share. You can also get a whole Iberian ham and enjoy all its flavour like a real Jamón artist.

Detailed description of the piece:
Format Pack
Recommendations for use 3 months from the date of cutting and packaging
Recommendation to serve Remove the sachet one hour before consumption
Ingredients 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.
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
Detailed description of the piece:
Format Pack
Recommendations for use 3 months from the date of cutting and packaging
Recommendation to serve Remove the sachet one hour before consumption
Ingredients 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.
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
Detailed description of the piece:
Format Pack
Recommendations for use 3 months from the date of cutting and packaging
Recommendation to serve Remove the sachet one hour before consumption
Ingredients 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.
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
Detailed description of the piece:
Format Pack
Recommendations for use 3 months from the date of cutting and packaging
Recommendation to serve Remove the sachet one hour before consumption
Ingredients 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.
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

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