Gran Reserva Ham Shoulder - Boneless

Gran Reserva Ham Shoulder - Boneless

1.40 Kilo
Half a piece of boneless Gran Reserva shoulder. This shoulder comes from a white pig, commonly known as Serrano ham, and has a slightly salty taste. The Gran Reserva products of Enrique Tomás are in the first step of quality of the ham.

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46,20 €

(33,00 €/Kilo)

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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 1.8 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 Paleta (ham shoulder) and how is it made?

A shoulder is the result of curing the front leg of a pig in salt. Its taste is more intense than that of jamón because there is the same amount of bone and much less meat than in a jamón. It needs less months of curing than a jamón.

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-cut on the pig's rind and decides how much external fat to leave. The more fat it has, the less salt it will absorb and the sweeter it will get. Once the previous operation has been performed, the leg is buried in salt for an average of two weeks. If the chef decides to extend this period, the ham shoulder will be tastier. From that moment on, depending on the type of ham shoulder, 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 until it is optimum for consumption.

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