{"title":"Personaliza tu cesta - Embutidos","description":"","products":[{"product_id":"chorizo-iberico-de-bellota-campana-550gr","title":"Iberian acorn -Bellota- chorizo |Half piece","description":"\u003ch3\u003e\u003cstrong\u003eWhat is chorizo?\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eWithin the range of the famous sausages of our gastronomy, chorizo undoubtedly occupies a very special place. To sum up, chorizo is made with the highest quality lean pork parts, seasonings and different spice, and just like lomo or jamón, chorizo needs time, although this case the dry curing period is much shorter.\u003c\/p\u003e\n\u003cp\u003eThe characteristic red colour of the chorizo is due to the paprika, an essential ingredient in the preparation of the coveted sausage. In fact, this characteristic is what makes the Spanish chorizo a standard and a unique product in the world's gastronomy, the taste and color make it different from other sausages and chorizos from other places.\u003c\/p\u003e\n\u003cp\u003eIn Enrique Tomás you will find a high-quality product with pieces and slices of Chorizo Ibérico Bellota, made with acorn-fed Iberian pork, which is used to make the exquisite Pata Negra hams. As well as Iberian Chorizo, a product obtained from pigs of the Iberian breed but whose diet has not included acorns.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSpanish cured meats\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eThe Spanish gastronomy is world famous and its sausages, together with the Jamón Ibérico, are one of the protagonists of this popularity. Each region and town has its own products and, above all, the traditional preparation and local flavours are valued: chorizos, fuet, salchichón, chistorra and other wonders that many of us could not do without.\u003c\/p\u003e\n\u003cp\u003eWhen we speak of cured meat we refer to a processing technique, therefore, what is known as cold meat is not a sausage, nor can our beloved jamón be considered as such. To make a good sausage you need meat from different parts of the pig (lean areas and fat) and seasonings that can vary according to each cook and\/or product to be prepared. Once all the ingredients have been combined, the mixture is stuffed into a natural or artificial casing, as the case may be, and allowed to cure for as long as it needs to acquire its colour, flavour and texture\u003c\/p\u003e\n\u003ch3\u003eThe purity of the Iberian breed\u003c\/h3\u003e\n\u003cp\u003eThe Iberian pig is a unique animal in the world, nobody can reproduce it and we can only find it in the Iberian Peninsula. This wonderful animal, in addition to some unique physical characteristics, has the extraordinary quality of infiltrating fat into the muscle, this capacity does not have any other living being and this is what makes both the ham and the Iberian shoulder have that characteristic flavor.\u003c\/p\u003e","brand":"ENRIQUE TOMAS","offers":[{"title":"Default Title","offer_id":47191926964565,"sku":"4025","price":24.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0755\/9387\/5797\/files\/08-Chorizo-Bellota-Campana-400g_plato_4025.jpg?v=1697121116"},{"product_id":"lomo-5-estrellas-400-et","title":"5 Stars Bellota Spanish Loin - 1\/2 half piece | Enrique Tomás ®","description":"\u003ch3 style=\"text-align: left;\"\u003e\u003cspan\u003eLomo: the King of cured meats\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp style=\"text-align: left;\"\u003eAs the common saying goes, \"every part of the pig is used up\" and without a doubt, the loin of pork is one of the noblest products obtained from the pig. This delicious sausage is a delicacy that is usually not missing on the table during special occasions and one of the indispensable components of a good Christmas hamper.\u003c\/p\u003e\n\u003cp style=\"text-align: left;\"\u003eThe sausage known as\u0026nbsp;\u003cspan\u003elomo\u003c\/span\u003e\u0026nbsp;is made from salt-cured pork loin, but unlike pork legs, which are also salt-cured, it is seasoned with garlic, oregano and paprika.\u0026nbsp;\u0026nbsp;The loin is \"stuffed\" into a pig's intestine for dry curing.\u003c\/p\u003e\n\u003ch3 style=\"text-align: left;\"\u003e\u003cspan\u003eSpanish\u0026nbsp;cured meats\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp style=\"text-align: left;\"\u003eThe Spanish gastronomy is world famous and its sausages, together with the Jamón Ibérico, are one of the protagonists of this popularity. Each region and town has its own products and, above all, the traditional preparation and local flavours are valued: chorizos, fuet, salchichón, chistorra and other wonders that many of us could not do without.\u003c\/p\u003e\n\u003cp style=\"text-align: left;\"\u003eWhen we speak of sausage we refer to a processing technique, therefore, what is known as cold meat is not sausage, nor can our beloved jamón be considered as such. To make a good sausage you need meat from different parts of the pig (lean areas and fat) and seasonings that can vary according to each cook and\/or product to be prepared. Once all the ingredients have been combined, the mixture is stuffed into a natural or artificial casing, as the case may be, and allowed to cure for as long as it needs to acquire its colour, flavour and texture.\u003c\/p\u003e","brand":"ENRIQUE TOMAS","offers":[{"title":"Default Title","offer_id":46983863238997,"sku":"4522","price":51.67,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0755\/9387\/5797\/files\/03B---Lomo-5-Est.---400g-plato-_4520.jpg?v=1697121018"},{"product_id":"salchichon-de-bellota-iberico-550gr","title":"Iberian bellota Salchichón - Half piece","description":"\u003ch2\u003e\u003c\/h2\u003e\n\u003ch2\u003e\u003cstrong\u003eWhat exactly is Salchichón?\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cem\u003eSalchichón\u003c\/em\u003e is a type of dry cold meat typical of several European countries and which stands out for its traditional character. In its preparation, high quality meat is used, \u003cem\u003eIberica de Bellota\u003c\/em\u003e if it is the case, together with a delicate mixture of spice in which the black peppercorns stand out, giving the product its characteristic aroma and flavour.\u003c\/p\u003e\n\u003cp\u003eThe sausage is stuffed into a pork intestine and is usually large and thick in size. As for the curing time, this is usually defined by the size of the piece, the larger and wider the piece, the longer it takes to cure. In any case, the most important thing about the sausages and the salchichón that we sell at Enrique Tomás is that they are made according to artisan methods under the strictest quality controls. The result is obvious to the eye and the palate.\u003c\/p\u003e\n\u003cp\u003eDespite being a simple product, the salchichón is unique, with a delicious taste and with an ideal presentation for all kinds of evenings, from an elegant snack dinner to the filling for children's sandwiches.\u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003eSpanish cured meats\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003eThe Spanish gastronomy is world famous and its cured meats, together with the Jamón Ibérico, are one of the protagonists of this popularity. Each region and town has its own products and, above all, the traditional preparation and local flavours are valued: chorizos, fuet, salchichón, chistorra and other wonders that many of us could not do without.\u003c\/p\u003e\n\u003cp\u003eWhen we speak of cured meat we refer to a processing technique, therefore, what is known as cold meat is not a sausage, nor can our beloved jamón be considered as such. To make a good cured meat you need meat from different parts of the pig (lean areas and fat) and seasonings that can vary according to each cook and\/or product to be prepared. Once all the ingredients have been combined, the mixture is stuffed into a natural or artificial casing, as the case may be, and allowed to cure for as long as it needs to acquire its colour, flavour and texture.\u003c\/p\u003e\n\u003cp class=\"show_more_et\"\u003e\u003cbr \/\u003e\u003cbr \/\u003e\u003c\/p\u003e","brand":"ENRIQUE TOMAS","offers":[{"title":"Default Title","offer_id":46983889912149,"sku":"4020","price":22.75,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0755\/9387\/5797\/files\/11A---Salchichon-Bellota-Campana-plato--400g_4020.jpg?v=1697121169"},{"product_id":"lomo-iberico-de-bellota","title":"Lomo de Bellota 100% Ibérico - Sobre 80 gr","description":"\u003ch2 style=\"text-align: left;\"\u003e\u003cstrong\u003eLomo: el Rey de los embutidos\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp style=\"text-align: left;\"\u003eComo reza el dicho común, \"del cerdo hasta los andares\" y sin duda, la caña de lomo es uno de los productos que se obtienen del cerdo, más nobles. Este delicioso embutido, es un manjar que por regla general no falta en la mesa durante ocasiones especiales y uno de los componentes indispensables de una buena cesta navideña.\u003c\/p\u003e\n\u003cp style=\"text-align: left;\"\u003eEl embutido que se conoce con el nombre de lomo se elabora con carne de lomo de cerdo curada en sal, pero a diferencia de las patas del cerdo que también se curan en sal, esta se condimenta con ajo, orégano y pimentón. Si alguna vez escuchas el término “embuchado” se debe a que el lomo se “embucha” dentro de una tripa de cerdo para su curación.\u003c\/p\u003e\n\u003ch3 style=\"text-align: left;\"\u003e\u003cstrong\u003eEmbutidos españoles\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp style=\"text-align: left;\"\u003eLa gastronomía española goza de fama mundial y sus embutidos, junto al jamón ibérico, son uno de los protagonistas de dicha popularidad. Cada región, comarca y pueblo tiene sus propios productos y se valora, por encima de cualquier aspecto, la preparación tradicional y los sabores autóctonos: chorizos, fuet, salchichón, chistorra y otras maravillas de las que muchos no podríamos prescindir.\u003c\/p\u003e\n\u003cp style=\"text-align: left;\"\u003eCuando hablamos de embutido hacemos referencia a una técnica de elaboración, por lo tanto, lo que se conoce como fiambre no es embutido, ni tampoco nuestro querido jamón puede considerarse como tal. Para hacer un buen embutido se necesita carne de diversas partes del cerdo (zonas magras y grasa) y condimentos que pueden variar según cada cocinero y\/o producto a elaborar. Una vez unido todo, la mezcla se embute en una tripa natural o artificial según el caso, y se deja curar el tiempo necesario para que adquiera su color, sabor y textura.\u003c\/p\u003e\n\u003ch3 style=\"text-align: left;\"\u003e\u003cstrong\u003eLa montanera y procedencia\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp style=\"text-align: left;\"\u003eAquellos cerdos que están destinados a dar jamones de bellota ibéricos realizan la parte final de su engorde en la montanera. A partir de noviembre, cuando hace frío en la sierra y la bellota cae de manera natural por estar madura, los mayorales dejan en libertad por la finca a los cerdos que pretenden acabar de engordar de manera natural. Durante un máximo de 4 meses, los cerdos comerán todas las bellotas que puedan encontrar, frutos rojos y mucha hierba. Pasearán mucho y beberán mucha agua. Cuando hayan incrementado un 50% el peso con el que entraron al campo, estarán listos para proporcionar los maravillosos jamones de bellota ibéricos.\u003c\/p\u003e\n\u003ch2 style=\"text-align: left;\"\u003e\u003cstrong\u003eLomo sabroso\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp style=\"text-align: left;\"\u003eEste sabor es muy especial, delicioso, elegante pero fuerte al mismo tiempo. Matices y texturas que harán las delicias de tus sentidos.\u003c\/p\u003e","brand":"Enrique Tomás","offers":[{"title":"Default Title","offer_id":53526907224405,"sku":"49035","price":10.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0755\/9387\/5797\/files\/lomo-bellota-iberico.jpg?v=1774256360"},{"product_id":"chorizo-iberico-de-bellota-sobre-80","title":"Bellota 100% Ibérico Chorizo Intense- Pack 80gr","description":"\u003ch2 style=\"text-align:left;\"\u003e\u003cspan\u003eWhat is chorizo?\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp style=\"text-align:left;\"\u003e\u003cspan\u003eWithin the range of the famous cold sausages of our gastronomy, chorizo undoubtedly occupies a very special place. To sum up, chorizo is made with the highest quality lean pork parts, seasonings and different spice, and just like lomo or jamón, chorizo needs time, although this case the dry curing period is much shorter.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"text-align:left;\"\u003e\u003cspan\u003eThe characteristic red colour of the chorizo is due to the paprika, an essential ingredient in the preparation of the coveted sausage. In fact, this characteristic is what makes the Spanish chorizo a standard and a unique product in the world's gastronomy, the taste and color make it different from other cured meats and chorizos from other places.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"text-align:left;\"\u003e\u003cspan\u003eIn Enrique Tomás you will find a high-quality product with pieces and slices of Chorizo Ibérico Bellota, made with acorn-fed Iberian pork, which is used to make the exquisite Pata Negra hams. As well as Iberian Chorizo, a product obtained from pigs of the Iberian breed but whose diet has not included acorns.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 style=\"text-align:left;\"\u003e\u003cspan\u003eSpanish cured meats\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp style=\"text-align:left;\"\u003e\u003cspan\u003eThe Spanish gastronomy is world famous and its cured meats, together with the Jamón Ibérico, are one of the protagonists of this popularity. Each region and town has its own products and, above all, the traditional preparation and local flavours are valued: chorizos, fuet, salchichón, chistorra and other wonders that many of us could not do without.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"text-align:left;\"\u003e\u003cspan\u003eWhen we speak of cured meats we refer to a processing technique, therefore, what is known as cold meat is not a sausage, nor can our beloved jamón be considered as such. To make a good sausage you need meat from different parts of the pig (lean areas and fat) and seasonings that can vary according to each cook and\/or product to be prepared. Once all the ingredients have been combined, the mixture is stuffed into a natural or artificial casing, as the case may be, and allowed to cure for as long as it needs to acquire its colour, flavour and texture.\u003c\/span\u003e\u003c\/p\u003e","brand":"ENRIQUE TOMAS","offers":[{"title":"Default Title","offer_id":53527029940565,"sku":"49033","price":5.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0755\/9387\/5797\/files\/chorizo-bellota-iberico.jpg?v=1774257208"},{"product_id":"salchichon-de-bellota-100-iberico-sobre-80","title":"Iberian Acorn-fed Mild Salchichón - Pack 80 g","description":"\u003ch1\u003e\u003cstrong\u003eWhat exactly is Salchichón?\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp style=\"text-align:left;\"\u003e\u003cem\u003eSalchichón\u003c\/em\u003e is a type of dry cured sausage typical of several European countries and which stands out for its traditional character. In its preparation, high quality meat is used, \u003cem\u003eIberica de Bellota\u003c\/em\u003e if it is the case, together with a delicate mixture of spice in which the black peppercorns stand out, giving the product its characteristic aroma and flavour.\u003c\/p\u003e\n\u003cp style=\"text-align:left;\"\u003eThe cold meat is stuffed into a pork intestine and is usually large and thick in size. As for the curing time, this is usually defined by the size of the piece, the larger and wider the piece, the longer it takes to cure. In any case, the most important thing about the cold meats and the salchichón that we sell at Enrique Tomás is that they are made according to artisan methods under the strictest quality controls. The result is obvious to the eye and the palate.\u003c\/p\u003e\n\u003cp style=\"text-align:left;\"\u003eDespite being a simple product, the salchichón is unique, with a delicious taste and with an ideal presentation for all kinds of evenings, from an elegant snack dinner to the filling for children's sandwiches.\u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003eSpanish cured meats\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp style=\"text-align:left;\"\u003eThe Spanish gastronomy is world famous and its sausages, together with the Jamón Ibérico, are one of the protagonists of this popularity. Each region and town has its own products and, above all, the traditional preparation and local flavours are valued: chorizos, fuet, salchichón, chistorra and other wonders that many of us could not do without.\u003c\/p\u003e\n\u003cp style=\"text-align:left;\"\u003eWhen we speak of cured meats we refer to a processing technique, therefore, what is known as cold meat is not sausage, nor can our beloved jamón be considered as such. To make a good cured meat you need meat from different parts of the pig (lean areas and fat) and seasonings that can vary according to each cook and\/or product to be prepared. Once all the ingredients have been combined, the mixture is stuffed into a natural or artificial casing, as the case may be, and allowed to cure for as long as it needs to acquire its colour, flavour and texture.\u003c\/p\u003e","brand":"ENRIQUE TOMAS","offers":[{"title":"Default Title","offer_id":53527151968597,"sku":"49034","price":5.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0755\/9387\/5797\/files\/salchichon-bellota-iberico.jpg?v=1774257512"}],"url":"https:\/\/enriquetomas.com\/en-eu\/collections\/personaliza-tu-cesta-embutidos.oembed","provider":"Enrique Tomás","version":"1.0","type":"link"}