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Wherever you are in the world, buying Jamón Bellota Ibérico Premium is easy for you. If you have ever traveled to Spain and tasted this delicacy of our gastronomy, you will surely want to repeat the experience. And if you haven't tried it yet, don't waste your time, enjoy a unique product like ham in your own home.
It is the Jamón/ham that comes from the Iberian pig, from a 100% Iberian mother and father. It is the one that is fed on acorns and other wild fruits. Its ability to infiltrate fat into the muscle and the diet it receives during its rearing make the meat of this ham truly exquisite. At Enrique Tomás you will identify it by its flange, vitola and black label where its 5 stars stand out.
At Enrique Tomás we know that ham is a pleasure, that is why we transmit this passion through a star product of the gastronomy of our country, the Premium Iberian Acorn-fed Acorn-fed Ham. Buying this ham at Enrique Tomás is a guarantee and security. Our expert ham experts travel all over the Iberian Peninsula to select those hams that meet our quality requirements and our business objective: to make our customers enjoy eating Jamón/ham.
Although there is a belief that the best is the Jamón Bellota Ibérico Premium, and apparently because of the purity of the breed and the treatment during the curing time, this should be true. Even so, at Enrique Tomás we believe that the best ham is the one you like the most, the one that delights your palate when you try it, regardless of price or variety. The important thing is that, whatever it is, you buy the best quality in its range, and that is what we do.
Answer this question with another: Do I master the slicing technique? If you have never sliced Spanish ham before or you feel insecure, it is best to order it already sliced because not only will you not hurt yourself, but you will get more ham than if you slice it yourself because our experts make the most of it.
On the other hand, the great advantage of ordering it sliced is that you can consume it as you need it and over several months, while if you buy it whole (with bone) it is recommended to consume it in about three weeks and the shoulder in two weeks.
Pata negra" ham is the popularly known name given to Premium Iberian Bellota Ham, so it is the same thing. The mistake usually occurs when we believe that "pata negra" is any acorn-fed ham (Jamón de Bellota), in which case it is not true. "Pata negra" can only be called 100% Iberian breed.