The best Serrano Jamón/Ham, our Gran Reserva Jamón/ham

At Enrique Tomás we offer you a delicious Gran Reserva Jamón/ham, which after 18 months of curing has a mild flavour that represents the first step in the quality of our variety of cured products. Also known as Serrano Jamón/ham, this product is made from white pigs in our region fed with feed and cereals and perfectly cured, which gives it a slightly salty taste perfect for more informal occasions.

Enjoy it in our whole piece format or cut in vacuum sealed sachets.

Our Gran Reserva Jamón/ham comes from the hind leg of the white pig, which has been cared for and fed in farms with feed and cereals, which gives its meat a smooth taste, with simple nuances and slightly salty, making the palate feel all the quality of a properly cured Serrano ham.

Enrique Tomás' Gran Reserva Jamón/Ham comes from Segovia.

What is Jamón/ham and how is it made?

A Jamón/ham is the result of curing the back leg of a pig 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" is the softest part, the "counter-maza" 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 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.

Jamón/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 both ham and shoulder 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 in which you will not only find a way to save, but you will also have the security of having all the Iberian ham (Jamón Ibérico) you want at home in comfortable vacuum sealed sachets to be consumed at your own 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.