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Jamón/Ham Ibérico de Bellota Premium (19.00 - 22.00 lb)
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Jamón/ham de Campo Ibérico (18.00 - 21.00 lb)
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Gran Reserva Jamón / Ham (16.55 - 18.75 lb)
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Sliced Premium Ibérico Bellota Jamón/Ham (2.5oz)
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Sliced Ibérico de Campo Jamón/Ham (2.5oz)
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Sliced Gran Reserva Jamón/Ham (2.5oz)
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Lomo Ibérico (Piece)
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Chorizo Ibérico (Piece)
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Blog and Social Networks
#enriquetomas
Where to buy Spanish ham -Jamón in the U.S.A
Do you live in the U.S. and are a Spanish Ham (Jamón) lover? Or simply have not yet tasted it and are curious to know what you're missing. Whatever the answ...
Read moreWhat is the yield of a ham leg
When we talk about yield of a ham, we are referring to the percentage of clean ham that we are going to eat, free of fat and bones, once the piece has been...
Read moreWhat is the "montanera"?
The "Montanera" is one of the keys in the process of making a good Jamón/ham. At Enrique Tomás, we are not only committed to producing a good product for di...
Read moreThe best companions for Spanish Jamón/ham
Who doesn't like wonderful gatherings with family or friends around a table eating, drinking and talking? And even more so when there is Spanish Jamón and t...
Read moreHow to prepare a platter of dry cured meats
One of the most typical dishes of the Spanish cuisine is the "platter of dry cured meats", Jamón ibérico- Iberian ham- and cheese. It is almost always accom...
Read moreHistory of the Spanish Jamón
It is an indisputable fact that Jamón is intimately linked to Spanish gastronomy and culture. Many centuries have passed since Spanish ham has been part of ...
Read moreWhat is the Jamón de Campo ibérico like?
Believe it or not, today there is still a lot of confusion about the types of Spanish Jamón/ham. The Jamón de Campo Ibérico is one of the great unknowns and...
Read moreHow to place a Jamón into the ham holder?
Do you have a ham-Jamón at home and do not even know where to start eating it from? The first step is to know how to place correctly the ham in the ham hold...
Read moreOur latest pics!
The best Jamón/Ham of Spain now within your reach!
Enrique Tomás has opened his online store for the US market. We are here to serve you! And to bring to your table our Jamón de Campo Ibérico, our Jamón Bellota Premium, commonly known as Pata Negra or our simplest, but best in its class, our Jamón Gran Reserva, or as it is more popularly known as Jamón Serrano.
Why buy Enrique Tomás Jamón/Ham?
The answer lies in our brand: it bears the name of its founder and creator, Enrique Tomás. A businessman whose career began more than 40 years ago and who has been guided by his passion for Iberian ham, and by his ambition to take it all over the world. We are in Spain, our headquarters are near Barcelona, but our quality and brand have already passed our borders: UK, France, Peru, Mexico, Argentina and now finally our dream of reaching the USA has come true with our stores in Dallas and Puerto Rico. And all USA with our online store. We are proud because if we have arrived till here, it is thanks to our desire to do well and always offer the best quality in product and service to our customers around the world. With our product we want to share gastronomic experiences, unforgettable moments with all those who put their trust in us. As Enrique Tomás himself says, we export pleasure, the pleasure we know best: that of the palate and with a gastronomic jewel such as our Jamón/Ham. Thus, in our online store you will find the three products of ham that are actually three different qualities:
Jamón Gran Reserva: in popular language it is called Jamón Serrano, that is to say, a white, non-Iberian ham. Our Gran Reserva, is a non-Iberian all-rounder.
Jamón de campo ibérico: this Jamón/ham comes from an Iberian pig, raised both in the wild and on a farm. It has eaten fodder and wild fruits, hence the combination of the two names, campo and ibérico. It is of excellent quality, superior to a simple Iberian but does not reach Bellota Premium because the pig has not eaten acorn.
Jamón de Bellota Premiun: this jamón/ham comes from a purebred Iberian pig, that is, both father and mother are also purebred. This translates into a meat that is exclusive in the world, because it is the only animal capable of infiltrating the fat into the muscle; this is the reason why its meat is so juicy and mellow. It has eaten acorn during the last phase of fattening, when the pigs live in the freedom of the Mediterranean pasture for 4 months, exercise, drink water and graze at their leisure.
But there's much more to it than that. We are here for you and thanks to you to explain it further into detail.
Press & Media
Famous Spanish Ham Haven to Open its First U.S. Store in Dallas
Enrique Tomás Takes Over a Prime Restaurant Space, Brings a World of Wonders Another European-based restaurant and store is set to open its first-ever Unite...
Read moreInside Enrique Tomás’ First U.S. Restaurant — a New Dallas Wonderland
The Legendary Spanish Ham Purveyor Has Arrived in North Texas, and is Currently Offering Most of Its Menu to Go Let me show you something,” says Ricardo Sie...
Read moreThe Best Ham in Dallas
Premium ham purveyor Enrique Tomás comes to Henderson Avenue. Like a unicorn, jamón ibérico de bellota, the indigenous cured ham of Spain, has achieved myth...
Read moreGet a taste of Spain’s finest ham at our exclusive member event at Enrique Tomás
Join The Dallas Morning News food team for our first EatDrinkInsider event of 2020 Some call it the “finest ham in the world.” Others say that eating a tast...
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