Gran Reserva Ham Shoulder - 150 g Pack

The Jamón Gran Reserva

At Enrique Tomás we offer you a delicious Jamón Gran Reserva, which after 18 months of curing has a mild taste that represents the first step in quality of our variety of cured Jamón. Also known as Jamón Gran Reserva, this product is made with white pigs from our region fed with feed and cereals and perfectly cured, which gives it a slightly salty taste perfect for more informal occasions.

Enjoy it in our whole piece, knife, machine or boneless formats.

Our Jamón Gran Reserva comes from the hind leg of the white pig, which has been cared for and fed on farms based on feed and cereals, which gives its meat a smooth taste, with simple and slightly salty nuances, making the whole quality of a properly cured Gran Reserva ham to be perceived on the palate.

Enrique Tomás' Jamón Gran Reserva comes from Segovia.

What is a Paleta and how is it made?

A ham shoulder is the result of curing the front leg of a pig in salt. Its taste is more intense than that of jamón because there is the same amount of bone and much less meat than in a jamón. It needs less months of curing than a jamón.

Once we have the pig's leg ready, the first thing we have to do is prepare it for salting. The cook makes a v-cut on the pig's rind and decides how much external fat to leave. The more fat it has, the less salt it will absorb and the sweeter it will get. Once the previous operation has been performed, the leg is buried in salt for an average of two weeks. If the chef decides to extend this period, the ham shoulder will be tastier. From that moment on, depending on the type of ham shoulder, we are going to make, the characteristics of the leg and the flavour we want to obtain, the leg will be hung in the special celler until it is optimum for consumption.

Jamón in all formats

At Enrique Tomás we want jamón to be present in your home and that is why we offer you a whole range of Iberian products in the most comfortable and practical formats you will find on the market.

Vacuum packed sachets: 80 grams of the best Iberian products. The quantity is ideal for you to enjoy the jamón, paleta (ham shoulder) or sausage at its ideal point, without the fear of not eating it in time and drying it out. An unbeatable way to encourage you to try a product without having to buy large quantities.

Packs: in Enrique Tomás we also offer the possibility of buying different savings packs and "travel" packs in which you will not only find a way to save, but you will also have the security of having all the Iberian ham or ham shoulder you want in comfortable vacuum packs to be consumed at your own pace and whim.

Boneless piece: if you have your own slicer at home, we offer you the possibility of buying the best Jamón Ibérico, boned by our experts, so that you can finish slicing yourself, in the comfort of your home.

Whole piece: for experts and Jamón lovers, nothing better than a good “pata” at home to cut, eat and share. You can also get a whole Jamón Ibérico and enjoy all its flavour as a Jamón artist.

NUTRITIONAL INFORMATION (100g of product)

Energetic Value (KJ/kcal): 1481 KJ / 357 kcal

Fat: 29 g

• of which:
• saturated fatty acids: 10 g

Carbohydrates: 0 g

• of which:
• sugars: 0 g

Proteins: 24 g

Salt: 4.7 g

Keep refrigerated between 3 - 8ºC. Necessary to maintain the organoleptic and microbiological qualities of the product. Once opened, keep refrigerated for a maximum of 3 days.

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