Gran Reserva Ham
Ibérico Ham
Iberico de cebo de campo Ham
Ibérico Bellota Ham
100% Iberian Ham - Pata Negra
Smooth Flavour
Intense Flavour
Aromatic Flavour
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Gran Reserva Ham Shoulder
Ibérico Ham Shoulder
Iberico de Cebo de Campo Ham shoulder
Ibérico Bellota Ham Shoulder
100% Iberian Ham Shoulder - Pata Negra
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Bellota 50% Iberian Ham Shoulder - Sachet 80 gr
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Unique format
- €10.80
- Add to basket
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Acorn Iberian
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Food: Feed + Cereals + Acorns + Herbs + Wild Plants
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Gluten-free and lactose-free
80 grams of Paleta Bellota Iberica (ham shoulder) from an Iberian pig. Discover these exquisite slices of Jamón in a comfortable sachet that you can easily open to taste it wherever and whenever you want. The Enrique Tomás sliced envelopes are vacuum sealed to preserve the product perfectly. You will only have to open, let breathe and enjoy the intense flavour of this Iberico de Bellota product.
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- Unique format
- €10.80
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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
Paleta ibérica de Bellota
At Enrique Tomás we invite you to enjoy one of the jewels of our gastronomy, the Paleta de Bellota Ibérica or Ham Shoulder, a unique product that can only be made in the Iberian Peninsula, ideal for jamón lovers who want to taste a cured ham full of nuances.
Elaborated with the front leg of Iberian pigs, our acorn-fed Iberian ham is an ideal product for the maximum enjoyment of the senses. Available only in the Iberian Peninsula, the pigs of this breed are fed with feed until they reach the first 100 kilos, then they are taken to the pasture to make the final fattening phase eating acorns, herbs and wild plants for 4 months.
This breeding together with the genetic particularities of the animal, gives a unique flavor meat, with a shoulder whose fat has infiltrated the muscle resulting in a piece of veined, juicy and oily with a touch that is exquisite to the palate.
What is a Paleta and how is it made?
A ham 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 celler 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 Iberian |
| Feeding | Food: Feed + Cereals + Acorns + Herbs + Wild Plants |
| 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 | Paleta de cerdo ibérico de bellota, sal común, azúcar, corrector de la acidez (E-331iii) y conservadores (E-252, E-250). |
| 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 |
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.
