Discover our selection of Iberian hams, cured with the high standards and guarantee of Enrique Tomás. Choose from our five star qualities: from the mild flavor of Cebo to the excellence of 100% Iberian Bellota (Pata Negra). Available whole, boneless, or sliced.

All the qualities of the best Jamón, selected one by one.

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Guía para comprar el mejor Jamón Ibérico

Comprar un buen jamón puede parecer complicado: etiquetas, razas, alimentación, curaciones… demasiadas decisiones antes incluso de disfrutarlo.

En Enrique Tomás creemos que elegir jamón debería ser un placer, no un
examen.

Por eso, antes de que tú elijas, nosotros hacemos el trabajo más importante: una triple selección que garantiza que todo jamón Enrique Tomás ya es un gran jamón.

Así que de ese primer filtro —el más difícil— ya puedes olvidarte. Lo hacemos por ti. A partir de ahí, esta guía te ayudará a entender qué tipo de jamón
encaja mejor contigo, según tus gustos, el momento y la ocasión.

¿Qué tipos de Jamón Ibérico encontrarás en Enrique Tomás?

Nuestra gama de Jamón Ibérico incluye:

  • Jamón Gran Reserva

Elaborado a partir de cerdos de raza blanca, alimentados con piensos seleccionados y con una curación mínima de 18 meses. Un jamón suave, equilibrado y fácil de disfrutar, ideal para un consumo habitual.

  • Jamón Ibérico de Cebo (50% raza ibérica)

Elaborado a partir de cerdos ibéricos alimentados con piensos. Con una curación mínima de 24 meses, ofrece un sabor equilibrado y agradable, ideal para disfrutar a diario.

  • Jamón Ibérico de Cebo de Campo (50% raza ibérica)

Procedente de cerdos criados en libertad, con una alimentación basada en pastos y piensos. Su curación mínima de 24 meses aporta un sabor más aromático y una textura jugosa.

  • Jamón Ibérico de Bellota (50% raza ibérica)

De cerdos criados en montanera y alimentados con bellotas y pastos. Con una curación mínima de 36 meses, destaca por su sabor intenso, profundo y persistente.

THE BEST JAMÓN IN YOUR HOME

If you live in the European Union and you can't buy Jamón because you can't find it, because it's not of the quality you're used to, or because it's too expensive, don't worry. With Enrique Tomás we solve all three things, we send it to your home from Spain with our quality guarantee and at the price you want to pay, because there is a ham for you and whatever you buy will always be of the best quality in its range.

Precio del Jamón Ibérico: ¿De qué depende?

El precio del Jamón Ibérico varía principalmente en función de dos factores clave: la alimentación del cerdo y el tiempo de curación.

  • La alimentación

No es lo mismo un jamón de cebo, procedente de cerdos alimentados con piensos, que un jamón de bellota, donde el animal se cría en libertad y se alimenta principalmente de bellotas. A mayor calidad de alimentación, mayor complejidad de sabor y mayor valor del jamón.

  • La curación

El tiempo que el jamón permanece curándose es fundamental. Curaciones más largas permiten que el jamón desarrolle aromas más profundos, una textura más untuosa y un sabor más intenso, lo que influye directamente en su precio final.

En resumen: mejor alimentación y mayor curación se traducen en un jamón más complejo… y también en un mayor precio.

FREQUENT QUESTIONS

Where can you buy Spanish ham?

You can buy it in delicatessen stores in the country where you live. If you can't find it and it's not the one you like, you just have to order it through our website/online store and we'll send it to you quickly and safely wherever you want.
What is Spanish ham (Jamón)?

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

Jamón can be classified according to breed and diet. The white breed is the common pig, with which the Enrique Tomás Gran Reserva Ham is made and in adulthood basically vitaminized feed and cereals. This type of ham is commonly known as Jamón Serrano, but our ham 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 food, the Iberian ham, of the Iberian breed, can be called "Iberian bait", "Iberian field bait" or "Iberian acorn", depending on whether it has remained alone on the farm and has eaten feed and cereals , or has had freedom in the field or has done the Montanera and therefore has eaten wild grass, acorns and while grazing in the pasture until reaching the appropriate weight.
What is the best Jamón?

To find out which one is the best, if you don't know them well, the ideal 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 ham 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 of its range.
How/when to eat Jamón?

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