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Gran Reserva Ham Zero Cero - Pack 80gr

Gran Reserva Ham Zero Cero - Pack 80gr

  • Unique format
  • €4.80
  • Add
  • Gran Reserva
  • Food: Feed + Cereals
  • Curing 18 months

Now you can eat a delicious Jamón Serrano without remorse with a sachet like this, with 80 grams of sliced Jamón G. Reserva, from white pigs of non-Iberian breed. The sachet of Jamón Gran Reserva Zero Zero is a perfect product to include in your diet; it is the usual Jamón, but degreased meticulously, by hand, by our Jamón experts. Take advantage and try the new light Jamón of Enrique Tomás, healthier impossible!

No preservatives, gluten or lactose.
  • Gran Reserva Raza Gran Reserva
  • Food: Feed + Cereals Alimentación Food: Feed + Cereals
  • Curing 18 months Curación Curing 18 months
  • Favourite

  • Delivery in 24-48 hours on the peninsula
  • Returns in 7 days from receipt of the product
  • Description
  • Nutritional information
  • Conservation
  • Cut by machine or knife
Gran Reserva Ham

Jamón Cero Zero

The Zero Cero range of products by Enrique Tomás was born with the aim of opening a niche in the healthy world and covering the need to eat healthier and watch the weight, without leaving an exquisite product such as Jamón ibérico off the menu. From now on, in all our stores you will find 80 gram sachets with the best jamón in the world, a high quality jamón completely defatted. The slices of all these sachets have been cut by the master experts of Enrique Tomás, who carefully and using their experience, remove by hand all the external fat from each slice, leaving a product ready to eat with no regrets!

With regard to the famous question of whether or not Jamón fattens, contrary to what most people think, we should make it clear that jamón does not fatten as long as it is eaten in moderation, nor does it fatten bread as long as it is not abused. As with all foods, the bad thing is to abuse it, but as we know that deciding when to stop eating jamón is a difficult matter to control, we now have a Zero Cero range of jamón, light jamón products that you can eat whenever you want without fear of fat increasing the calories in your diet.

The Jamón Serrano

At Enrique Tomás we offer you a delicious Jamón Gran Reserva, which after 18 months of curing has a mild taste that represents the first step in quality of our variety of cured Jamón. Also known as Jamón Serrano, this product is made with white pigs from our region fed with feed and cereals and perfectly cured, which gives it a slightly salty taste perfect for more informal occasions.

Enjoy it in our whole piece, knife, machine or boneless formats.

Our Jamón Gran Reserva comes from the hind leg of the white pig, which has been cared for and fed on farms based on feed and cereals, which gives its meat a smooth taste, with simple and slightly salty nuances, making the whole quality of a properly cured Serrano ham to be perceived on the palate.

Enrique Tomás' Jamón Gran Reserva comes from Segovia.

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 celler to dry until it is optimum for consumption.

Detailed description of the piece:
Raza Gran Reserva
Alimentación Food: Feed + Cereals
Curación Curing 18 months
Formato Sliced
Storage instructions Store in the fridge. Take out 1 hour before eating
Recommendations for Use 3 months from the date of cutting and packaging
Recommendations for Service Remove the sachet one hour before consumption
Ingredientes 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.
Instrucciones 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.
País de Origen SPAIN
País de origen de los ingredientes principales SPAIN
Lugar donde se elabora el ingrediente principal SPAIN
País de declaración SPAIN
Detailed description of the piece:
Raza Gran Reserva
Alimentación Food: Feed + Cereals
Curación Curing 18 months
Formato Sliced
Storage instructions Store in the fridge. Take out 1 hour before eating
Recommendations for Use 3 months from the date of cutting and packaging
Recommendations for Service Remove the sachet one hour before consumption
Ingredientes 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.
Instrucciones 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.
País de Origen SPAIN
País de origen de los ingredientes principales SPAIN
Lugar donde se elabora el ingrediente principal SPAIN
País de declaración SPAIN
Detailed description of the piece:
Raza Gran Reserva
Alimentación Food: Feed + Cereals
Curación Curing 18 months
Formato Sliced
Storage instructions Store in the fridge. Take out 1 hour before eating
Recommendations for Use 3 months from the date of cutting and packaging
Recommendations for Service Remove the sachet one hour before consumption
Ingredientes 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.
Instrucciones 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.
País de Origen SPAIN
País de origen de los ingredientes principales SPAIN
Lugar donde se elabora el ingrediente principal SPAIN
País de declaración SPAIN
Detailed description of the piece:
Raza Gran Reserva
Alimentación Food: Feed + Cereals
Curación Curing 18 months
Formato Sliced
Storage instructions Store in the fridge. Take out 1 hour before eating
Recommendations for Use 3 months from the date of cutting and packaging
Recommendations for Service Remove the sachet one hour before consumption
Ingredientes 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.
Instrucciones 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.
País de Origen SPAIN
País de origen de los ingredientes principales SPAIN
Lugar donde se elabora el ingrediente principal SPAIN
País de declaración SPAIN

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