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
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copy of Gran Reserva Ham - Boneless
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Unique format
- €225.00
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Gran Reserva
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Food: Feed + Cereals
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Curing 18 months
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Gluten-free and lactose-free
Half a piece of boneless Gran Reserva Ham. This delicious ham comes from a white pig, the one we commonly known as Serrano ham. Its taste is slightly salty and within its range, is the highest quality, being the first step in the quality of Enrique Tomás ham.
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- Unique format
- €225.00
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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
Boneless pieces
The pieces of boned ham are ideal for storage in a more comfortable way, or to have it vacuum-packed and thus extend its life span. If you want a boned or whole piece, in Enrique Tomás you will be able to find it, our catalogue of boned pieces is made up of six half pieces: paleta Gran Reserva, de Iberico de cebo or Iberico de Bellota and Jamón Gran Reserva, Iberico de cebo o Iberico de Bellota. Each one is approximately 1,7-1,8 kilograms net, although it must be taken into account that the weight will be greater or smaller depending on the size of the leg or ham shoulder from which it is obtained.
The Jamón Serrano
At Enrique Tomás we offer you a delicious Jamón Gran Reserva, which after 18 months of curing has a mild taste that represents the first step in quality of our variety of cured Jamón. Also known as Jamón Serrano, this product is made with white pigs from our region fed with feed and cereals and perfectly cured, which gives it a slightly salty taste perfect for more informal occasions.
Enjoy it in our whole piece, knife, machine or boneless formats.
Our Jamón Gran Reserva comes from the hind leg of the white pig, which has been cared for and fed on farms based on feed and cereals, which gives its meat a smooth taste, with simple and slightly salty nuances, making the whole quality of a properly cured Serrano ham to be perceived on the palate.
Enrique Tomás' Jamón Gran Reserva comes from Segovia
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 cellar to dry until it is optimum for consumption.
| Breed | Gran Reserva |
| Feeding | Food: Feed + Cereals |
| Curing | Curing 18 months |
| Format | Deboned part |
| Storage instructions | Para mantener las cualidades organolépticas y microbiológicas del producto, se recomienda conservarlo en refrigeración entre 3ºC - 8ºC. |
| Recommendations for use | Una vez abierto y retirado el envase de vacío, este producto está listo para ser transformado en finas lonchas o tacos. Para su consumo directo es aconsejable abrir el envase (si procede) y atemperar al menos durante unos minutos. Los productos crudos curados pueden consumirse directamente. |
| Ingredients | Ingredientes Jamón de cerdo ibérico de cebo, sal común, conservadores (E-252 y E-250) y antioxidante (E-301). |
| Country of origin | SPAIN |
| Country of origin of main ingredients | SPAIN |
| Place where the main ingredient is elaborated | SPAIN |
| Country of declaration | SPAIN |
| Vida útil/Caducidad secundaria | 365 días. 23 días una vez abierto, conservado en refrigeración 0-5 ºC |
| Alérgenos | no contiene substancias o ingredientes que causen alergias conocidas. |
