The Book Of The Jamón Experience - International

The Book Of The Jamón Experience - International

The Book of the Ham Experience of Enrique Tomás has been a great success and for this reason, we have decided to create a second edible book for you to continue learning the theory and practice of ham. On this occasion, the International Ham Experience Book contains the three qualities of ham par excellence: Gran Reserva, Cebo de Campo and Pata Negra or Bellota 100% Iberian. Now you will be able to taste these three types of products and you will also be able to read all the information about them and have a tasting note that will help you to distinguish the flavour nuances of each one. The book is written in: Catalan, Spanish, English, French, German, Italian, Russian, Spanish and Chinese.

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The only book tha you can eat

The ham must be enjoyed and if it is about learning everything about it, the enjoyment cannot be left aside. For this reason, in Enrique Tomás we have prepared a second Book of the Ham Experience where we offer you the main qualities of the ham together with a brief review that will clarify many doubts and a tasting note so that you can appreciate all the nuances of flavour of each one of them:

1 sachet of Gran Reserva Ham, 80 grams
1 sachet of Iberian de Cebo Ham, 80 grams
1 sachet of Bellota 100% Iberian Ham, 80 grams

What is a Jamón and how is it made?

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.

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 sausages 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.

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