Ibérico Ham - Boneless
It will interest you
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 Ibérico de cebo is made with one of the most outstanding products of the Spanish gastronomy: the Iberian pig, a breed that is only found in the peninsula of the same name. In Enrique Tomás we want to exalt to the maximum this delight, for that reason we offer a product of very high quality, elaborated from the hind leg of Iberian pigs fed with feed, cereals and grass and cured during 24 months.
The Iberian pig is a unique breed in its species and only present in Spain and Portugal. Its genetics allow it to infiltrate fat into the muscle, giving its flesh white streaks and a unique taste and juiciness.
In Enrique Tomás we want to exalt this product to the maximum, that's why we offer a high quality Jamón Ibérico, elaborated after an exhaustive selection of the best specimens, with a rigorous cooking and a strict curing process in which all the conditions are guaranteed to obtain, finally, a perfect and delicious jamón to the palate.
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.
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