Collection: FORMATS

Ham in all formats

Making the decision to buy Jamón Ibérico is easy, the complicated matter may come when you have to decide the format in which you prefer to take it home. For this reason, Enrique Tomás offers you the best Jamón in the world in all possible formats, whole piece, sliced, packs and much more!


Each of our ham and shoulder pieces is of high quality, both Iberian and non-Iberian, within their respective categories. You can find all the details of each one by clicking on each product. Please remember that if you purchase a whole piece, you will also need the appropriate cutting tools, such as a ham holder and a ham knife at the very least, and you should have basic knowledge of knife handling to ensure safe and efficient slicing of your piece.


Our boneless hams and shoulders are halves of pieces that come from whole hams and shoulders, which have been deboned by hand, one by one. The quality of these pieces is equally high compared to whole bone-in pieces. We maintain the same quality standards regardless of the format. If you are interested in purchasing a boneless piece, it is important to have a cutting machine at home to make the most of it. The boneless piece will be vacuum-sealed, just like our sliced products.


If you wish to receive a completely sliced piece, we are happy to provide it. First, we debone it by hand in a traditional manner, and then we slice it using a machine. This way, you can conveniently store it in your pantry or refrigerator for several months and consume it when you have guests or simply when you desire. Furthermore, you do not need to request a whole piece sliced; you can also order individual packets, with the quality you prefer and the quantity you need.


Where do the Jamón cubes come from?

At Enrique Tomás we call them "bonbons", or "ham bonbons". They are delicious and very good on their own or to accompany different dishes. They come from the most cured areas of the Jamón/ham and Paleta/ham shoulder, where the ham knife can no longer slice. So, we cut those pieces of ham closer to the bone and then individually we cut the cubes by hand. Great bonbons!


Where do the ham shavings come from?

The shavings come from the parts closest to the bone, where we can only use a deboning knife to extract the ham that is attached and hidden. That said, we want to emphasize that, at Enrique Tomás, the shavings are not leftovers or waste from the ham or shoulder, contrary to what one might think. Instead, they are created manually by our cutters. They represent the finest raw material for our shavings sandwiches, which are delicious and full of flavor.


Enrique Tomás' packs range from fully sliced pieces, such as the "Sliced Ready" to the "Jamón and Wine" which include nearly a kilogram of ham or paleta along with a bottle of wine. We also offer tasting boxes that contain ham and cured meats. Furthermore, we have our two Experience Books, which include all qualities of ham in packets, along with explanations in up to 8 different languages. Any pack is an excellent choice for gifting to ham lovers, as we offer various qualities and price ranges.


What format of ham do I choose?

If you already know what you want, we can tell you very little. The format you choose, whether it is a whole piece or cut into slices, cubes or shavings, will be the one that meets your needs at all times and how much you like to cut ham, especially if you are good at it. Bear in mind that a whole piece should not last more than three weeks if it is a Jamón/ham, or more than two if it is a Paleta/ham shoulder. Whatever happens after that time, the piece will be fine, but it will have lost much of its texture, aromas and flavour and will probably have dried out. And very important, bear in mind how many of you there are at home to know if you are more interested in buying a Jamón/ham (average weigh 7,5 kg) or a Paleta/ham shoulder (4,5 kg), in addition to your personal taste.

Is it better to buy the ham already sliced or in pieces?

Before buying a ham or shoulder, think about the cut. Maybe you like to cut it and you know how to do it, then go ahead! And enjoy doing it as it is part of the gastronomic culture that surrounds the ham and its ritual. Think about how often you are going to eat it. If you are going to cut a little every day, the recommended amount is 150 grams for the ham and about 80 for the shoulder, because then a piece meets all the requirements to be part of your kitchen. However, if you are not going to eat it every day, if you don't feel like slicing it or if your knowledge is limited, we recommend that you buy it already sliced by Enrique Tomás' experts.

Not only are you going to eat it when you feel like it, as it is vacuum packed you can store it in a cool, dry place (in the fridge when the temperature rises) but you will also have perfect slices for your palate and all those that the piece of Jamón/ham or Paleta/ham shoulder gives. A good cut gives the maximum yield to a piece and the thickness of the slice is also very important in the tasting

What are ham cubes?

The ham cubes come from the parts of the ham closest to the bone and the narrowest areas of the ham or ham shoulder and are therefore more cured. As they are more cured, their taste is also very intense, as is their aroma. They are cut by hand by our specialists.

They are delicious as a tapa, as an aperitif or as a snack. As we say in Enrique Tomás they are Iberian bonbons very appreciated by everybody, including the youngest of the house.

They can also be added to roasted or boiled vegetables, to grilled dishes, etc.

What are ham shavings?

The ham shavings are the remains of ham stuck to the bone of both the ham shoulder and the ham and which are removed by the boning knife, because the ham knife no longer reaches those parts. They can also come out of those badly cut slices that have broken and become stuck to the knife, but which are still ham.

Above all, in Enrique Tomás the shavings are NEVER the disposable remains of the ham, they are ham stuck to the bone or from places where the ham knife no longer reaches. And they are delicious in sandwiches, salads, soups and creams and to decorate any dish enhancing the flavour too.

If I buy a whole piece (bone-in) how long does it last?

First of all, we would like to inform you that if you have bought a piece of ham or ham shoulder at Enrique Tomás, you should bear in mind that it is already ready to eat. So, do not save it for later, at least do not reserve it for much longer.

If a piece that is already at its ideal point of curing and consumption and we expect a lot to eat it, it can happen that it becomes too dry and when it is cut, we would find it too hard. Similarly, if the temperature is not the right place where it is stored or the humidity is too high, it may be covered with mold. Mold is not bad in itself; it is just a sign of high humidity and excessive heat. In that case, if we pass some vegetable oil like sunflower oil, it will go away and the piece will be perfect.

In any case, waiting too long is not recommended. Therefore, if we want to wait, either we buy it when we are going to consume it and regularly or we buy it already sliced and if you see that you are not going to do it, you bring us the piece and we finish cutting it ourselves.

Once you have started the whole piece, remember a maximum of three weeks for the ham and two for the ham shoulder.

When to buy boneless ham

Obviously, the ham boned in pieces, you must buy it if you have a cutting machine at home. If so, it is very practical because you can cut it and store it in the fridge (as it has no bone, once opened from its vacuum packaging it is best to keep it refrigerated at all times) wrapped in a transparent kitchen film.

Our boneless hams are half pieces of whole hams boned by hand by our experts and then sealed packed. Our pieces are not assembled from leftover pieces of other hams, frozen and then packed in blocks as they are found today in markets and delicatessens.

Ours are pieces from the same piece cut and boned. Quality, above all.

When to buy sliced ham

Well, it is always the most practical and the longest lasting ham because it is vacuum packed and can be kept in the fridge or in a cool place. In fact, we always recommend our customers to buy it sliced and vacuum-packed, unless they are good at slicing and consume ham on a daily basis and of course unless they are unconditional lovers of the whole piece in any way.

A sliced ham allows us a lot: to always have perfect ham when we want or need it, to have much more meat than if we cut it at home, as our experts will always get the most out of your piece.

What is ham and how is it made?

A Jamón 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 its taste will also vary. Due to the large amount of meat in the same ham we will find different flavours: the maza is the softest part, the contramaza the tastiest and as we approach the bone we find more intensity.

Once we have the pig's leg ready, the first thing we have to do is prepare it for salting. The cook makes a v-shaped cut on the pork rind and decides how much external fat to leave. The more fat, the less salt it absorbs and the sweeter it gets. After the previous operation, the leg is buried in salt for about two weeks on average. If the cook decides to extend that period, the Jamón will be tastier. From that moment on, depending on the type of jamón we are going to make, the characteristics of the leg and the taste that we want to obtain, the leg will be hung in the special room for dry curing, until it is optimal for consumption.

What is a Paleta and how is it made?

A Paleta-ham shoulder is the result of dry curing a pig's front leg in salt. Its flavour is more  intense than Jamón’s because there is the same amount of bone and much less meat than in a ham. It needs less months to cure than a ham.

Once we have the pig's leg ready, the first thing we have to do is prepare it for salting. The “cook” (as we call the expert in dry-curing) makes a v-shaped cut on the pork rind and decides how much external fat to leave. The more fat, the less salt it absorbs and the sweeter it gets. After the previous operation, the leg is buried in salt for about two weeks on average. If the cooke decides to extend that period, the paleta will be tastier. From that moment on, depending on the type of paleta we are going to make, the characteristics of the leg and the taste we want to obtain, the leg will be hung in the special room for dry curing until it is optimal for consumption.

Jamón in all formats

At Enrique Tomás, we want to ensure that you always have ham in your home. That's why we offer a wide range of Iberian products in convenient and practical formats:

  • Sliced ham: We offer 80-gram packets with the finest Iberian products, such as sliced ham, sliced shoulder, and cold cuts. Ideal for tasting without the need to purchase large quantities.
  • Ham packs: We have various ham packs, including "Sliced Ready" packs, which provide you with the opportunity to save and ensure you have Iberian ham or paleta at home in convenient vacuum-sealed packets, ready to be consumed at your own pace and preference.
  • Boneless ham: If you have a slicing machine at home, we offer you the option to purchase the best boneless Iberian ham prepared by our professional slicers. This way, you can finish slicing it yourself in the comfort of your home.
  • Bone in Ham: For experts and ham lovers, we offer the possibility of acquiring a whole leg of ham or shoulder. This allows you to cut, enjoy, and share the ham to your liking, just like a true ham connoisseur.