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Gran Reserva Monte Nevado Ham

Gran Reserva Monte Nevado Ham

  • Whole piece
  • Whole piece
  • €126.73
  • Add
  • Machine-carved
  • Machine-carved
  • €156.73
  • Add
  • Knife-carved
  • Knife-carved
  • €174.73
  • Add
  • Gran Reserva
  • Food: Feed + Cereals
  • Curing 18 months

This fantastic piece of Monte Nevado cured Jamón comes from white pigs raised in Spain, which have been selected for their size, maturity and fat content. In this way we guarantee its perfect conditions for a curing process of more than 20 months that result in a tasty Jamón, with its characteristic aroma of cured meat, delicate and with personality.

No preservatives, gluten or lactose.
  • Gran Reserva Breed Gran Reserva
  • Food: Feed + Cereals Feeding Food: Feed + Cereals
  • Curing 18 months Curing 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

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.

Product description:

  • Net weight: 7,5 Kg. approx.
  • Curing time: + 20 months
  • Origin of the selection: selected quality/price of all Iberian hams in the peninsula.
  • 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
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 Reserva -Monte Nevado with more than 18 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 2.5 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

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

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