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The Jamón/Ham Experience Book

The Jamón/Ham Experience Book

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Weight: 0.30 lb

The Jamón-Ham Experience Book features the three qualities of Jamón-ham par excellence: Gran Reserva, Campo Ibérico and Pata Negra or Bellota Premium Ibérico. Now you will be able to taste these three types of ham and also, you will be able to read all the information about them and you will have a tasting note that will help you distinguish the nuances of flavor of each one. The book is written in: Catalan, Spanish, English, French, German, Italian, Russian and Chinese. A book to eat!

Weight: 0.30 lb

The Jamón-Ham Experience Book features the three qualities of Jamón-ham par excellence: Gran Reserva, Campo Ibérico and Pata Negra or Bellota Premium Ibérico. Now you will be able to taste these three types of ham and also, you will be able to read all the information about them and you will have a tasting note that will help you distinguish the nuances of flavor of each one. The book is written in: Catalan, Spanish, English, French, German, Italian, Russian and Chinese. A book to eat!

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  • Description

The only book you eat

Jamón-Ham must be enjoyed, and if it is a question of learning everything about it, enjoyment cannot be left aside. For this reason, at Enrique Tomás we have prepared a second Book of Experience in which we offer you the main qualities of ham, together with a brief review that will help you to overcome many doubts and a tasting note so that you can appreciate all the nuances of flavour in each one of them:

1 Sachet of Gran Reserva Jamón-ham of 80 grams (2,7 oz)

1 Sachet of De campo Iberian Jamón-ham 80 grams

1 Sachet of Bellota Premium Jamón-ham, 80 grams

What is Jamón-ham and how is it made?

A ham is the result of curing a pig's hind leg in salt. Depending on the type of pig and its diet, the months of curing vary substantially and so will its taste. Due to the large amount of meat in the same ham, we will find different flavours: the "maza" is the softest part, the "contramaza" the tastiest and as we get closer to the bone we find more intensity.

Once we have the leg of the pig ready, the first thing we have to do is to prepare it for salting. The cook makes a v-cut on the pork rind and decides how much external fat he wants to leave. The more fat it has, the less salt it will absorb and the sweeter it will be. Once the previous operation has been carried out, the leg is buried in salt for an average of two weeks. If the cook decides to extend this period, the ham will be more tasty. From that moment on, depending on the type of ham we are going to make, the characteristics of the leg and the taste we want to obtain, the leg will be hung in the drying room until it is optimum for consumption.

Ham in all formats

At Enrique Tomás we want you to have ham in your home and that is why we offer you a whole range of Iberian products in the most convenient and practical formats that you can find on the market.

Vacuum sealed sachets:with 80 grams of the best Iberian products. The quantity is ideal so that you can enjoy Jamón-ham or cold meats at their best, without the fear of not eating them in time and having them dry out. An unbeatable way to encourage you to try a product without having to buy large quantities.

Packs:at Enrique Tomás we also offer the possibility of acquiring different saving packs and packs in which you will not only find a way to save, but also have the security of having all the ham you want at home in comfortable vacuum-packed envelopes to be consumed at your own speed and whim.

Whole piece:for experts and ham lovers, nothing better than a good leg of ham at home to cut, eat and share. Also get a whole Iberian ham and enjoy all its flavour like a real ham artist.

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