Jamón Gran Reserva Serrano

We call white pork to any pig which does not come from the Iberian breed, so we can find this type of pigs anywhere on the planet. The pigs, usually Duroc breed, which are engaged in the production of Jamón are subjected to a controlled feeding so that the final result is as delicious as possible. If the raw material is of quality, from 18 months of dry-curing we can obtain a Jamón that gives pleasure to eat it.

Since the white pork does not meet the particular characteristics of the Iberian pig, the final result we will obtain will not be so good, so delicate, so tasty. For this reason, the basic diet of a white pig is fodder, a balanced feed to strengthen bone and muscle structure.

The Jamón Gran Reserva de Enrique Tomás comes from Segovia.

Nutritional information (per 100 g)

Jamón Gran Reserva Serrano with more than 15 months dry-curing time

• Energy value (kcal/KJ): 240/1004
• Fat (g): 12
• of which saturates (g): 4.8
• Carbohydrate (g): 0
• of which sugars (g): <0
• Proteins (g): 33
• Salt (g): 5

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

Once the Jamón 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 sunlight and least exposed to the air until the next time it is to be sliced 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?