Gran Reserva Ham - Selection

Whole piece
€75.00

Knife-carved
€123.00

Machine-carved
€105.00

Gran Reserva
Food: Feed + Cereals
Curing 18 months

In Spain there is a great tradition of making good hams. To obtain a piece of quality it is not enough to have a good pork, time and salt; it also requires the knowledge and experience acquired over the years to make the most of the best raw materials and the patience necessary to obtain the desired result. The Gran Reserva ham by Enrique Tomás is, undoubtedly, the best non-Iberian ham that can be found in the market. A selection of the best animals of the farm follow an orderly and compensated diet so the quality of the meat is the best possible. After a slow process of salting and dry-curing, we obtain a simple but delicious product. Salted in its right measure and very tasty. We have dedicated 18 months to slowly dry-cure the ham to find that fair balance that makes it a delight within the reach of all pockets.

- Whole piece
- €75.00
- Quantity
- Add to cart
- Knife-carved
- €123.00
- Quantity
- Add to cart
- Machine-carved
- €105.00
- Quantity
- Add to cart

No preservatives, gluten or lactose.

Do not cut yourself! Order it cut by machine or knife!

Breed Gran Reserva
Feeding Food: Feed + Cereals
Curing Curing 18 months

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Returns in 7 days from receipt of the product

Description
Nutritional information
Conservation
Cut by machine or knife

Jamón Gran Reserva Serrano

We call white pork to any pig which does not come from the Iberian breed, so we can find this type of pigs anywhere on the planet. The pigs, usually Duroc breed, which are engaged in the production of Jamón are subjected to a controlled feeding so that the final result is as delicious as possible. If the raw material is of quality, from 18 months of dry-curing we can obtain a Jamón that gives pleasure to eat it.

Since the white pork does not meet the particular characteristics of the Iberian pig, the final result we will obtain will not be so good, so delicate, so tasty. For this reason, the basic diet of a white pig is fodder, a balanced feed to strengthen bone and muscle structure.

The Jamón Gran Reserva de Enrique Tomás comes from Segovia.

Product description:

Net weight: 7 Kg. approx
Curing time: 18 months
Origin of the selection: Segovia
Storage: keep in a dry place, at a constant temperature. Ideally store between 12 and 14 °C.
Formats: whole piece, machine cut or knife cut
Ideal for: daily use, tapas, sandwiches, for eating alone, cooking and whatever is convenient.
Free of gluten or lactose

Always to be recognized by the green label and the letter R of Gran Reserva

Detailed description of the piece:
Breed	Gran Reserva
Feeding	Food: Feed + Cereals
Curing	Curing 18 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 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.
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

Nutritional information (per 100 g)

Jamón Gran Reserva Serrano with more than 15 months 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 18 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 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.
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

Conservation:

The whole piece is recommended to be kept in a dry and cool place and preferably hung or in a ham 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 ham to be consumed at that moment and apply a lint-free cloth to keep it away from sunlight and least exposed to the air until the next time it is to be sliced again.

Detailed description of the piece:
Breed	Gran Reserva
Feeding	Food: Feed + Cereals
Curing	Curing 18 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 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.
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

Cut by machine or knife:

Enjoy it comfortably while making the most of the piece. The machine cutting process is done manually by our experts in ham carving to get the best use of the piece and the best results. If you prefer knife cutting, our specialists will slice the whole piece with a knife and no slicer.

When our team is in charge of cutting the pieces, taking into account all the part of the crust and the external fat that is discarded, it is taken out its maximum yield, obtaining on average a minimum of 2.6 kilos of meat, presented in:

28 vacuum-packed bags of sliced Jamón of 80 gr.
2 bags of 100 g diced Jamón
2 sachets of 100 g of Jamón shavings
1 tray with Jamón bones

Detailed description of the piece:
Breed	Gran Reserva
Feeding	Food: Feed + Cereals
Curing	Curing 18 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 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.
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