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.

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

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.

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?