Deboning of Jamón Discover the art of ham deboning with Enrique Tomás. A meticulous process that requires skill and experience to separate the bone and obtain high-quality slices while preserving the leg's natural...
Cutting the Jamón Explore the mysteries of the art of cutting ham, a skill that combines precision and technique. From selecting the piece to the cutter's posture, you will immerse yourself in the...
Lean Jamón Discover the properties of lean ham meat, a delicious low-fat protein option obtained from the hind legs of the pig. It is also rich in essential nutrients like iron, zinc,...
Caña of Jamón Discover the essence of the iberian ham shank at Enrique Tomás, where this emblematic part takes a central place. The slender and narrow shape of the shank is recognized in...
The head of the Jamón Discover why the ham hock is considered the less flavorful part and is removed before consumption. Learn how to make the most of the juiciest and most delicious parts of...
Acorn’s sugar Discover the fundamental role of acorn sugar in the production of Iberian ham. During the montanera, pigs exclusively feed on acorns, enriching the ham with natural sugars. Throughout the complex...
Aroma of Jamón Iberico The aroma of Iberian ham is a unique sensory experience. Enrique Tomás invites you to explore the complexities of this distinctive attribute that influences the quality and taste of ham....
The vintage of Iberian ham The vintage of Iberian ham refers to the year in which the ham curing process has been carried out. The quality of Iberian ham is influenced by many factors, including...
Ham shavings Discover the authentic flavor of Ibérico ham shavings at Enrique Tomás. Originating from the area closest to the bone, these thin slices offer a tasty and intense taste like no...
Cured meats [Chacina] Discover with Enrique Tomás the rich history and flavors of "chacina," an ancestral technique for preserving cured, salted, or smoked meats, especially pork. Immerse yourself in this culinary tradition and...
Reserva and Gran Reserva Gran Reserva ham, with a curing period that can extend up to 15 months and exceptionally up to 18 months, generally comes from Duroc pigs. Enrique Tomás will show you...
Organoleptic properties Explore the organoleptic properties of ham with Enrique Tomás. Discover how intense color, a distinctive aroma, and an unparalleled taste combine to create this culinary delight. Learn how factors like...
