The Iberian The head of the ham is the front part where the hoof is loca... More or jamón ibérico is all that is obtained from the hind legs of the Iberian The pig is a wonderful animal that is part of the famous Med... that is raised exclusively in our peninsula. Thus, it is a unique breed, the The Iberian pig is a breed of pig originating from the Iberi... More, but if we talk about the types of Iberian jamón, do you know the difference between Jamón de Bellota Ibérico and Jamón de cebo ibérico ? Here is our master class on jamón!
Furthermore, the meat of The Iberian pig is an animal of the porcine breed, the name ... is unique in the world thanks to the genetic capacity of this species to infiltrate the The bacon of the ham/jamón is the layer of fat that covers ... More into the muscle and, although this gift is innate to all Iberian pigs, thanks to the acorn-fed (“According to the dictionary of the Royal Spanish Academy, th...”) diet and the exercise they do in the “montanera” the process and results in a even juicier meat with more aroma.
You only have to try a slice of Jamón ibérico de cebo and a slice Jamón de Bellota Ibérico to notice the nuances because, although both are very oily, the second one will practically melt in your mouth when it comes into contact with your palate, and you will experience a great sensation! And if you have never eaten jamón and do not want to rely only on taste, do not forget that jamón is protected by law and we explain everything about it in the article on regulations, flanges and labeling of jamón.
Although we insist on the excellent quality of Jamón de Bellota Ibérico, this does not mean that it is the one you are going to like the most. At Enrique Tomás we believe that the best jamón is the one you like best. That is why we offer you a wide range of products in different formats. You can choose which one is the best for you. In short, if you ask yourself which is the best Iberian jamón in the world, we will tell you that it is the one your palate likes the most.
Our advice: If you like your bites not very juicy, the cebo is the most suitable one for you. On the other hand, if you like to notice a more oily texture and a more intense flavor on your palate, we recommend Jamón de Bellota ibérico. Now, you know, buy just what you are looking for and let the experts in our stores advise you!
For a Jamón tasting at home, at Enrique Tomás we have everything you need! Take a look at any of our ready sliced packs and prepare an Iberian evening to discover which is your type of jamón.
How to eat Jamón ibérico ? Very simple! Whether it is Jamón de Bellota ibérico or Jamón de cebo ibérico, we always recommend that you eat it ALONE, so that you can enjoy its flavor, aroma and texture 100%. In bars and restaurants, it is one of the most exquisite and highly demanded tapas.
At home, if you have the whole piece, one of the pleasures of life is to The cutting of ham is a skill that requires a lot of dexteri... More a slice of a thickness neither too thin nor too thick and take it directly to your mouth. You will enjoy it like never before! You can also cut several In the premises of Enrique Tomás when someone says the word..., prepare a good platter and surprise your friends or family with a good jamón dish for snacks, lunch or dinner.
Even if you eat it alone, in the following post we also recommend the best accompaniments for jamón. Take a look!
Adding Iberian jamón to your everyday recipes is perfect. You will gain in flavor, intensity and nutritional properties. Even so, we recommend that you DO NOT COOK it, neither in the microwave nor in the frying pan. The jamón will lose its flavor and texture nuances. Introduce it in your recipes as if you were going to eat it as a slice or take advantage of it and play with other formats such as jamón shavings or diced jamón. The result will also be delicious!
In our blog you will find all kinds of dishes so that you can start cooking with jamón: healthy recipes, seasonal dishes, traditional dishes, innovative ideas, etc.
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