Buying a whole Jamón (bone-in) is bringing authentic Spanish culinary tradition to your home. At Enrique Tomás, we guarantee the highest quality in every Spanish whole ham, sent directly from our natural curing cellars to your table. Whether you are looking for an Iberico ham leg for a special celebration or want to buy a Jamón Serrano whole leg for an authentic tapas evening, here you will find the perfect centrepiece.

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Iberico shoulder or whole ham leg: which piece should you choose?

When buying a whole piece, it’s common to wonder whether to choose an Iberico shoulder or a whole ham leg. The main differences lie in size, curing time and flavour intensity.

The whole ham leg (from the hind legs of the pig) offers larger pieces, higher yield and longer curing, resulting in a more balanced and refined flavour. It is ideal for longer enjoyment or for sharing at gatherings.

On the other hand, the shoulder (from the front legs) is smaller, with a shorter curing time and a more intense flavour. It’s perfect if you are looking for a more manageable piece or quicker consumption.

Choosing between shoulder or ham depends on your consumption, space and taste preferences, but both guarantee an exceptional experience.

The origin and curing process of our whole ham legs

Each whole ham at Enrique Tomás is the result of a carefully controlled process, from origin to final curing. We select top-quality pieces that go through salting, drying and maturation in natural curing cellars.

Over months — and even years in the case of Iberico ham — each piece develops its characteristic aroma, texture and flavour. Slow, natural curing allows the fat to infiltrate the meat, providing juiciness and that unmistakable authentic taste.

The result is a unique piece, ready to become the centrepiece of any table.

Frequently asked questions about buying a whole ham

How can I tell if an Iberico ham has the official quality seal?

Iberico ham features a colour-coded seal system that certifies its quality and origin. This seal is placed on the hoof and indicates feeding and breed purity:

  • Black: 100% Iberico, acorn-fed
  • Red: Iberico, acorn-fed
  • Green: Iberico, free-range grain-fed
  • White: Iberico, grain-fed

This labeling guarantees authenticity and helps you choose with confidence.
Where should I start cutting my ham: the maza or the babilla?

It depends on how quickly you plan to consume it. If you will eat it quickly, start with the maza (the juiciest and widest part). If consumption will be slower, start with the babilla, which is leaner and cures faster.

This helps preserve the ham and enjoy each part at its best.
How should I store the ham at home once it has been started?

Once opened, the ham should be stored in a cool, dry place, preferably at room temperature. Cover the cut surface with some of the ham’s own fat or a clean cloth to prevent it from drying out.

Avoid storing it in the fridge, as cold temperatures can affect its texture and flavour.
How long does a whole ham last once started?

A whole ham, properly stored, can last for several weeks or even months once started. The exact duration depends on temperature, humidity and how often it is sliced.

Proper hygiene and protecting the exposed surface are key.
What tools do I need for hand slicing?

To slice ham properly, you will need a few essential tools:

  • Ham stand
  • Long, flexible slicing knife
  • Short knife for trimming
  • Sharpening steel

Having the right tools improves both safety and slicing quality.
How long will my order take to arrive?

Delivery times depend on the destination, but you will usually receive your ham within 24 to 72 working hours. All our pieces are carefully packaged to ensure they arrive in perfect condition.