Gran Reserva
Ibérico Ham
Iberico di Cebo de Campo Ham
Ibérico Bellota Ham
100% Iberian Ham - Pata Negra
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Gran Reserva Ham Shoulder
Ibérico Ham Shoulder
Paleta Ibérica de Cebo
Ibérico Bellota Ham Shoulder
100% Iberian Ham Shoulder - Pata Negra
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Bellota 100% Iberian Ham - Sachet 80 gr
Bellota 100% Iberian Ham - Sachet 80 gr
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Unique format
- €21.80
- Add to cart
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Acorn 100% Iberian
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Food: Feed + Cereals + Acorns + Herbs + Wild Plants
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Curing 36 months
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Gluten-free and lactose-free
Vacuum packed bag with 80 grams of jamón pata negra, 100% Iberian Bellota of the best quality Enrique Tomás, ready to open and enjoy. This product, obtained from purebred Iberian pigs fed during the mountain season with acorns and wild herbs, free-range in the pastureland, is a unique product that you cannot fail to taste.
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- Unique format
- €21.80
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Quantity
- Add to cart
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Delivery in 24-48 hours on the peninsula
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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
Jamón Pata Negra
When we say that a Jamón is "Pata Negra" we always refer to the purity of the Iberian breed, that is to say, that the pigs from which this product has been obtained are pigs with both Iberian parents, which guarantees that their meat is 100% Iberian. Iberian pigs differ from other pigs and animals in the world by their ability to infiltrate fat into the muscle, fat obtained through controlled feeding and exercise during the Montanera season in the pastureland.
Keeping one of our maxims, which states that "the best ham is the one you like the most", we can say that with one of these sachets of sliced jamón bellota 100% iberico, you will experience in your own flesh what we mean when we say that jamón is not for eating, but for enjoying.
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 | Acorn 100% Iberian |
| 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 |
| Ingredients | jamón de cerdo y sal |
| 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 |
| Alérgenos | Puede contener trazas de proteína de leche (incl. lactosa) y soja |
NUTRITIONAL INFORMATION (100g product)
Energy value (KJ/kcal) 1384 KJ 330 kcal
Fat 22 g
of which
- saturated fatty acids 6 g
Carbohydrates 0 g
of which
- sugars 0 g
Protein 33 g
Salt 2.78 g
Keep refrigerated between 3 - 8ºC.
Necessary to maintain the organoleptic and microbiological qualities of the product. Once opened, keep refrigerated for a maximum of 3 days.
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