Free shipping +info

Gastos de envío Free national and international shipments +info

The Book of the Jamón Experience- 3 qualities

The Book of the Jamón Experience- 3 qualities

  • Unique format
  • €49.50
  • Add

Enrique Tomás' Book of The Jamón Experience has been a great success and for this reason, we have decided to create a second edible book so that you can continue learning the theory and practice of jamón. In this opportunity, the Book of the Jamón Experience has the three qualities of the ham par excellence: Gran Reserva, Cebo de Campo and Pata Negra or Bellota 100% Iberian. Now you will be able to savour these three types of product and, in addition, you will be able to read all the information on the matter and you will have a tasting note that will help you to distinguish the nuances of flavor of each one. The book is written in: Catalan, Spanish, English, French, German, Italian, Russian and Chinese.

No preservatives, gluten or lactose.
  • Favourite

  • 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

The only book that you can eat

The Jamón must be enjoyed and if it is a question of learning everything about it, enjoyment cannot be left aside. Therefore, in Enrique Tomás we have prepared a second Book of Experience where we offer you the main qualities of the jamón along with a brief review that will get you out of many doubts and a tasting note so that you can appreciate all the nuances of flavor of each of them:

1 Sachet of Gran Reserva Ham of 80 grams

1 Sachet of Jamón Ibérico de Cebo de campo of 80 grams

1 Sachet of Jamón Bellota 100% Iberico of 80 grams

What is jamón and how is it made?

A ham is the result of curing the back leg of a pig 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 great quantity of meat in the same ham we will find different flavours: the maza is the softest part, the contramaza the tastiest and as we get closer to 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 he wants to leave. The more fat it has, the less salt it will absorb and the sweeter it will be. Once the previous operation has been carried out, the leg is buried in salt for an average of two weeks. If the cook decides to extend this period, the ham will be tastier. From that moment on, depending on the type of ham we are going to make, the characteristics of the leg and the flavour we are trying to obtain, the leg will be hung in the dryer until it is optimal for consumption.

Ham in all formats

In Enrique Tomás we want that the ham is not missing in your house and for that reason we put to your disposition a whole range of Iberian products in the most comfortable and practical formats that you will be able to find in the market.

Vacuum-packed sachets: envelopes with 80 grams of the best Iberian products. The quantity is ideal for you to enjoy both ham and shoulder or sausages at their ideal point, without the fear of not eating it on time and dry. 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 "don't cut yourself" 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 comfortable vacuum-packed envelopes to consume at your speed and whim.

 

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

Other formats of this product

Nobody has posted a review yet
in this language | Rate it

Be the first to write your review !

related products

Pack

Find out everything!
Sign up for the newsletter

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