Ibérico de Campo Jamón/ham
De Campo Ibérico is a new type of Iberian Jamón/ham that we offer at Enrique Tomás and, like all our products, it has a high quality, an impeccable selection process and a taste that will make you enjoy it like never before. Keeping all the characteristics of the already known Iberian Ham (Jamón Ibérico), the pigs destined to produce Iberian hams and have gone through a controlled feeding in three phases: feed and cereals, a stage of freedom in the Dehesa with wild and natural feeding, the culmination of fattening with feed and cereals again.
The Iberian de campo products, you will be able to identify them with the characteristic sign of Enrique Tomás plus the label green color. Dare to check the unique taste of this range of products. The final result is a gastronomic wonder that has no comparison.
What is a 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/bottom part is the softest part, the counter-maza/cushion 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 Jamón-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: packets with 80 grams of the best Iberian products. The quantity is ideal so that you can enjoy 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 you will also have the security of having all the Iberian ham that you want at home in comfortable vacuum-packed sealed sachets to be consumed at your speed and whim.
Whole piece: for experts and ham -Jamón 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.