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Jamón/ham de Campo Ibérico

Jamón/ham de Campo Ibérico

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  • Iberian Countryside-fed Pork Iberian Countryside-fed Pork
  • Food: Feed + Cereals + Herbs + Wild plants Food: Feed + Cereals + Herbs + Wild plants
  • Curing 24 months Curing 24 months

Weight: 18.30 lb - 20.50 lb

Jamón/ham de Campo Ibérico is always a very good alternative. The pig has been fattened in a very controlled way using feed (basically cereals and legumes) so that it reaches a mature age with sufficient weight and muscle strength to withstand a few months of freedom. Once it has reached the ideal weight, it is taken out to graze freely in the fields (or Mediterranean pastures) so that it can be nourished with all the wild fruits it finds. Its feeding will be finished again with fodder and the healing process will take 24 months.  Ham is part of Spanish culture and more than a gourmet product, it is a product with flavour and soul that we at Enrique Tomás treat with the greatest care and attention. So that you can enjoy the wonderful flavours of the Iberian Peninsula, we not only offer you an exquisite piece, but you can also order our Ibérico de campo Jamón/ham from our team of expert Jamón/ham producers.

Weight: 18.30 lb - 20.50 lb

Jamón/ham de Campo Ibérico is always a very good alternative. The pig has been fattened in a very controlled way using feed (basically cereals and legumes) so that it reaches a mature age with sufficient weight and muscle strength to withstand a few months of freedom. Once it has reached the ideal weight, it is taken out to graze freely in the fields (or Mediterranean pastures) so that it can be nourished with all the wild fruits it finds. Its feeding will be finished again with fodder and the healing process will take 24 months.  Ham is part of Spanish culture and more than a gourmet product, it is a product with flavour and soul that we at Enrique Tomás treat with the greatest care and attention. So that you can enjoy the wonderful flavours of the Iberian Peninsula, we not only offer you an exquisite piece, but you can also order our Ibérico de campo Jamón/ham from our team of expert Jamón/ham producers.

  • Iberian Countryside-fed Pork Breed Iberian Countryside-fed Pork
  • Food: Feed + Cereals + Herbs + Wild plants Feeding Food: Feed + Cereals + Herbs + Wild plants
  • Curing 24 months Curing Curing 24 months
  • Favorites

  • SHIPMENTS IN 2-3 DAYS
  • Returns in 7 days from receipt of the product
  • Gluten and lactose free
  • SHIPMENTS IN 2-3 DAYS
  • RETURNS IN 7 DAYS FROM THE RECEIPT OF THE PRODUCT
  • Description
  • Nutritional information
  • Conservation
  • Cut by knife

Jamón de Campo Ibérico

Jamón/ham is an art and as such, we treat it very carefully so that all our customers enjoy the magnificent experience of eating jamón-ham. Then, we begin with the mention that the jamón/ham is made from Iberian pigs, animals unique in the world, which have the ability to infiltrate fat into the muscle. These pigs have been fed with feed, cereals and vitamins until they have reached 100 kilograms of weight, then they have been released into the pastureland where they have been able to eat freely wild fruits, grass and similar even some acorns. Finally, and this is where the main difference of the Jamón-ham from the rest types of Jamón lays:  the fattening process is finished again with feed and cereals.

As for the dry-curing process, after a perfect cooking process, the pieces of jamón de campo iberico spend a period of 24 months dry curing, so that when you arrive at your table, enjoy a product in the best point of flavour, colour and texture. The quality of the raw material and the delicate treatment of the product, following each process to perfection, is what guarantees us that all the Jamón-ham of Enrique Tomás is the best.

The quality team and Enrique Tomás has made a selection of the best Iberian hams that can be found in the world today. When you taste it, you will notice its high degree of flavour and smoothness.

  • Breed

    Iberian Countryside-fed Pork

    Feeding

    Food: Feed + Cereals + Herbs + Wild plants

    Curing

    Curing 24 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

Nutritional information (per 100 g)

Jamón de Campo Ibérico - 24 months dry-cured

  • Energy value (kcal/KJ): 303/1261
  • Fats (g): 19.2
  • of which saturates (g): 7.8
  • Carbohydrate (g): 0.1
  • of which sugars (g): <0.1
  • Proteins (g): 32.3
  • Salt (g): 4.9
  • Breed

    Iberian Countryside-fed Pork

    Feeding

    Food: Feed + Cereals + Herbs + Wild plants

    Curing

    Curing 24 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

The whole piece is recommended to be kept in a dry and cool place and preferably hung or in a Jamón box.

Once the Jamón-ham 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 the sunlight and is less exposed to the air until the next time it is to be cut again.

  • Breed

    Iberian Countryside-fed Pork

    Feeding

    Food: Feed + Cereals + Herbs + Wild plants

    Curing

    Curing 24 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

Cutting service:

To taste comfortably and to the maximum the piece of ham or ham shoulder, if you do not know how to cut or want to take full advantage of your piece, use our cutting service. The process of cutting by machine or knife is done manually by our experts to get the best use of the piece and the best results. Whether cutting with a knife or a machine, our experts will slice the whole piece by hand.

When our team takes care of it, it will get the maximum performance, that is, all the ham clean of external fat and bones that you will be able to enjoy eating.

If you want to know more about the performance of a piece consult => What is the performance of a ham or ham shoulder?

  • Breed

    Iberian Countryside-fed Pork

    Feeding

    Food: Feed + Cereals + Herbs + Wild plants

    Curing

    Curing 24 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

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