Boneless Pieces

Boneless ham pieces are ideal for convenient storage or for keeping vacuum-packed to extend their shelf life.

Whether you are looking for a boneless or a whole piece, you will find it at Enrique Tomás. Our boneless catalog features six half-pieces: Gran Reserva, Cebo Ibérico, or Bellota Ibérico shoulder (paleta), as well as Gran Reserva, Cebo Ibérico, or Bellota Ibérico ham (jamón).

Each piece weighs approximately 1.7–1.8 net kilograms, though please note that the weight may vary slightly depending on the size of the original leg or shoulder.

100% Acorn-Fed Ibérico Ham - Pata Negra

When we speak of a ham as "Pata Negra," we are always referring to the purity of the Ibérico breed—meaning that the pigs from which this product is obtained come from 100% purebred Ibérico parents, guaranteeing 100% Ibérico meat. Ibérico pigs stand apart from all other pigs in the world due to their unique ability to infiltrate fat into the muscle, a quality developed through controlled feeding and exercise during the montanera season in the dehesa pastures.

True to our core belief that "the best ham is the one you enjoy the most," we can assure you that with these products of 100% acorn-fed Ibérico ham, you will experience firsthand what we mean when we say that ham isn't just meant to be eaten—it is meant to be enjoyed.

What is ham (jamón) and how is it made?

A ham (jamón) is the result of salt-curing the hind leg of a pig. Depending on the breed and diet of the pig, the curing time and final flavor profile vary substantially.

Due to the large amount of meat on a single leg, you will experience different flavors throughout the cut: the maza (main cushion) is the tenderest part, the contramaza (rump) is the most flavorful, and the meat becomes richer and more intense as you approach the bone.

Once the leg is ready, the first step is preparing it for salting. The master cureman makes a V-shaped cut on the rind and decides how much external fat to leave.

The more fat it retains, the less salt it absorbs, resulting in a sweeter taste. After this initial preparation, the leg is buried in salt for an average of two weeks. If the master cureman decides to extend this period, the ham will develop a richer, more robust flavor. From that moment on, depending on the type of ham, the characteristics of the leg, and the intended flavor profile, it hangs in the drying cellar until it reaches peak ripeness for consumption.

Nutritional Information (per 100g of product):

• Energetic Value (KJ/kcal): 1261KJ / 303kcal
• Fat: 19.2g
• of which saturated fatty acids: 7.81g
• Carbohydrates: 0.1g
• of which sugars: <0.1g
• Proteins: 32.3g
• Salt: 4.86g

Non-GMO (Genetically Modified Organisms Free)

Keep refrigerated between 0 - 5ºC. Necessary to maintain the organoleptic and microbiological qualities of the product.

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