You can buy it in gourmet delicatessens in the country where you live. If you can't find it and it's not what you like, just order it through our website/online shop and we'll send it quickly and safely to wherever you want.

Spanish Jamón is unique in the world. It is made from the limbs of the white pig or the Iberian pig, cured in salt and dried in natural cellars by expert ham makers who follow a long tradition passed down from generation to generation.

Spanish Jamón can be classified according to breed and feed. The white breed is the common pig or Duroc, with which the Enrique Tomás Jamón Gran Reserva is made and as an adult, basically vitaminised feed and cereals. This type of ham is commonly known as Jamón Serrano, but our Serrano is better than those available on the market. 

The Iberian breed, unique in the world for its genetic qualities and its breeding in the Iberian Peninsula.  As for the food, there are several types, in Enrique Tomás you will find two types of the best quality: the Jamón de Campo Ibérico and the Jamón Bellota Ibérico Premium. Both are of the Iberian breed, they come from the same Iberian pig, but the former has been reared on a farm and in the countryside and the latter has spent the last months of its adult life in the Spanish pasture where it has enjoyed the acorns and grazed at its leisure.

To know which is the best, if you don't know them well, the ideal thing is to try them all and then the one you like the most will be the best. At Enrique Tomás we know that the best Jamón  is the one that delights your palate when you try it, regardless of price or variety. The important thing is that, whatever it is, you buy the best quality in its range.

Jamón is eaten at any time of day, for breakfast, lunch and dinner. And of course as an afternoon snack. Depending on the time of day, it can be eaten as a sandwich, in cubes as a tapa, in slices as an appetiser, as ham shavings with a soup or a salad. You can enjoy it all the time, just choose the format that suits you best at the time of day and depending on the dish.

If you know Spanish Jamón/ham well, you have notions of slicing and you like slicing, and there are several of you at home, then go ahead with the whole piece that you like best.

Above all, we recommend that before you start slicing if you haven't done it for a long time or if you have little practice, watch one of our videos on our youtube channel where we explain and you will see how to slice both a ham and a shoulder.

On the other hand, if there are few of you at home, you don't know Jamón very well and you want to try it, we recommend that you start by buying a few vacuum sealed sachets of different types and try and compare them to see which one you like best.