Gran Reserva Monte Nevado Ham
It will interest you
In Enrique Tomás we always seek to offer the best products and for this reason we use allies like Monte Nevado, to offer our customers the best Jamón Serrano in the market. In order for a Jamón from non Iberian pigs to be considered Gran Reserva, it must be dry cured for at least 15 months, in the case of Jamón Monte Nevado , these are hams that have been pampered by experienced professionals for more than 20 months.
The result is an exquisite Jamón Serrano with an unbeatable quality/price.
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.
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 2.5 kilos of meat, presented in:
26-30 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
Nutritional information (per 100 g)
Jamón Reserva -Monte Nevado with more than 18 months dry-curing time