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Gran Reserva Ham Shoulder - Selection

Gran Reserva Ham Shoulder - Selection

  • Whole piece
  • Whole piece
  • €43.92
  • Add
  • Machine-carved
  • Machine-carved
  • €61.92
  • Add
  • Gran Reserva
  • Food: Feed + Cereals
  • Curing 12 months

A gastronomic product produced from the front legs of the best white pigs of the farm, we obtain one of the fine pieces of which we feel proud of: The delicious Paleta Gran Reserva. The careful fattening process of the pig and the tradition gained over the years by generations and generations of Jamón masters producers get to the final result, this marvellous delight. Smooth but flavourful, salty but not invasive, incredible to combine with any kind of fruit, in sandwiches or simply thinly sliced. The value for money of this Paleta is unbeatable.

Gluten-free and lactose-free
  • Gran Reserva Breed Gran Reserva
  • Food: Feed + Cereals Feeding Food: Feed + Cereals
  • Curing 12 months Curing Curing 12 months
  • 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
Gran Reserva Ham Shoulder

Paleta Gran Reserva - Selection

In Enrique Tomás we offer a Paleta Gran Reserva Selection made with the highest quality, which after 18 months of dry-curing has a pleasant taste to the palate, which makes it an easy to enjoy a Serrano Ham shoulder (Paleta). In our online shop you can buy the whole piece of Paleta Gran Reserva Selection or, for your convenience, cut by machine or knife, so you can enjoy it without complications.

Product description:

  • Net weight: 4,7 - 5,2 kg
  • Curing time: More than 9 months guaranteed
  • Origin of the selection: Segovia
  • Storage: keep in a dry place, at a constant temperature. Ideal store between 12 and 14 °C.
  • Formats: whole piece, machine cut or knife cut
  • Ideal for: communal use, tapas, sandwiches, for eating alone, cooking and whatever is convenient.
  • Free of gluten or lactose

 

Detailed description of the piece:
Breed Gran Reserva
Feeding Food: Feed + Cereals
Curing Curing 12 months
Format Whole piece
Storage instructions Store in a cool, dry place, preferably hanging or in a ham holder.
Recommendations for use Once started, consume before 21 days
Recommendation to serve Cut only the product to be consumed
Ingredients A paleta-ham shoulder is the result of curing a pig's foreleg in salt. The flavour is more intense than in a jamón's because the same quantity of bone is present yet there is much less meat. It needs less curing time than a jamón.
Instructions It is recommended to keep it in a dry and fresh place, preferably hanging it or in a ham holder, once the ham is started it is recommended to eat it in less than 21 days so that it maintains all its flavour, quality and properties. In summer it should be consumed in less than 16 days. Cut each time only the ham to be consumed at that time and put a lint-free cloth on to keep it away from light and is less exposed to the air until the next time you eat again.
Country of origin SPAIN
Country of origin of main ingredients SPAIN
Place where the main ingredient is elaborated SPAIN
Country of declaration SPAIN
Cutting service performance We guarantee 1.4 Kg. 18 sachets of ham (14 sachets sliced of 80 gr + 2 sachets of 80 gr of diced ham + 2 sachets of 100 gr of ham shavings)

 Nutritional information (per 100 g)

Paleta Gran Reserva Serrano with more than 18 months of dry-curing time

  • Energy value (kcal/KJ): 240/1004
  • Fat (g): 12
  • of which saturates (g): 4.8
  • Carbohydrate (g): 0
  • of which sugars (g): <0
  • Proteins (g): 33
  • Salt (g): 5
Detailed description of the piece:
Breed Gran Reserva
Feeding Food: Feed + Cereals
Curing Curing 12 months
Format Whole piece
Storage instructions Store in a cool, dry place, preferably hanging or in a ham holder.
Recommendations for use Once started, consume before 21 days
Recommendation to serve Cut only the product to be consumed
Ingredients A paleta-ham shoulder is the result of curing a pig's foreleg in salt. The flavour is more intense than in a jamón's because the same quantity of bone is present yet there is much less meat. It needs less curing time than a jamón.
Instructions It is recommended to keep it in a dry and fresh place, preferably hanging it or in a ham holder, once the ham is started it is recommended to eat it in less than 21 days so that it maintains all its flavour, quality and properties. In summer it should be consumed in less than 16 days. Cut each time only the ham to be consumed at that time and put a lint-free cloth on to keep it away from light and is less exposed to the air until the next time you eat again.
Country of origin SPAIN
Country of origin of main ingredients SPAIN
Place where the main ingredient is elaborated SPAIN
Country of declaration SPAIN
Cutting service performance We guarantee 1.4 Kg. 18 sachets of ham (14 sachets sliced of 80 gr + 2 sachets of 80 gr of diced ham + 2 sachets of 100 gr of ham shavings)

The whole piece is recommended to be kept in a dry and cool place and preferably hung or in a jamón box.

Once the jamón has been started, it is recommended to eat it in less than 21 days so that it retains all its flavour, quality and properties. In summer it should be consumed in less than 16 days. Cut each time only the jamón to be consumed at that moment and apply a lint-free cloth to keep away from sunlight and less exposed to the air until the next time it is to be cut again.

Detailed description of the piece:
Breed Gran Reserva
Feeding Food: Feed + Cereals
Curing Curing 12 months
Format Whole piece
Storage instructions Store in a cool, dry place, preferably hanging or in a ham holder.
Recommendations for use Once started, consume before 21 days
Recommendation to serve Cut only the product to be consumed
Ingredients A paleta-ham shoulder is the result of curing a pig's foreleg in salt. The flavour is more intense than in a jamón's because the same quantity of bone is present yet there is much less meat. It needs less curing time than a jamón.
Instructions It is recommended to keep it in a dry and fresh place, preferably hanging it or in a ham holder, once the ham is started it is recommended to eat it in less than 21 days so that it maintains all its flavour, quality and properties. In summer it should be consumed in less than 16 days. Cut each time only the ham to be consumed at that time and put a lint-free cloth on to keep it away from light and is less exposed to the air until the next time you eat again.
Country of origin SPAIN
Country of origin of main ingredients SPAIN
Place where the main ingredient is elaborated SPAIN
Country of declaration SPAIN
Cutting service performance We guarantee 1.4 Kg. 18 sachets of ham (14 sachets sliced of 80 gr + 2 sachets of 80 gr of diced ham + 2 sachets of 100 gr of ham shavings)

Cutting service:

To taste comfortably and to the maximum the piece of ham or ham shoulder, if you do not know how to cut or want to take full advantage of your piece, use our cutting service. The process of cutting by machine or knife is done manually by our experts to get the best use of the piece and the best results. Whether cutting with a knife or a machine, our experts will slice the whole piece by hand.

When our team takes care of it, it will get the maximum performance, that is, all the ham clean of external fat and bones that you will be able to enjoy eating.

If you want to know more about the performance of a piece consult => What is the performance of a ham or ham shoulder?

Detailed description of the piece:
Breed Gran Reserva
Feeding Food: Feed + Cereals
Curing Curing 12 months
Format Whole piece
Storage instructions Store in a cool, dry place, preferably hanging or in a ham holder.
Recommendations for use Once started, consume before 21 days
Recommendation to serve Cut only the product to be consumed
Ingredients A paleta-ham shoulder is the result of curing a pig's foreleg in salt. The flavour is more intense than in a jamón's because the same quantity of bone is present yet there is much less meat. It needs less curing time than a jamón.
Instructions It is recommended to keep it in a dry and fresh place, preferably hanging it or in a ham holder, once the ham is started it is recommended to eat it in less than 21 days so that it maintains all its flavour, quality and properties. In summer it should be consumed in less than 16 days. Cut each time only the ham to be consumed at that time and put a lint-free cloth on to keep it away from light and is less exposed to the air until the next time you eat again.
Country of origin SPAIN
Country of origin of main ingredients SPAIN
Place where the main ingredient is elaborated SPAIN
Country of declaration SPAIN
Cutting service performance We guarantee 1.4 Kg. 18 sachets of ham (14 sachets sliced of 80 gr + 2 sachets of 80 gr of diced ham + 2 sachets of 100 gr of ham shavings)

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