Collection: FORMATS

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.

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

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.

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.

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.

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.

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.