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THE FLAVOURS OF ENRIQUE TOMÁS: SMOOTH, AROMATIC, TASTY AND INTENSE

In Enrique Tomás, as experts in Iberian ham and cured ham, we have a goal from the first day the company was founded and is to bring the Jamón to the world. In short, we want the world to know by its name "Jamón" , this artisan and gastronomic delight that is produced exclusively in the Iberian Peninsula. There is no possible translation for a delicacy that has only one origin, just like pizza, foie-gras or caviar. 

The Iberian breed of pig that is raised in our peninsula is therefore unique, but not the way in which each producing area and its ham expert makes hams, ham shoulders and Iberian cured meats. Let us remember the saying "Every coach has its on way", because in the world of ham the coach is obviously the ham master, or "cook" as we like to call him In Enrique Tomás.

 

THE FLAVOUR OF THE HAM, THE TASTE ON THE PALATE

The cook with his traditional elaboration together with the quality of the raw material and the result of the Montanera of each year will obtain a product with a certain flavour that will distinguish it from other Iberian products that he has elaborated before and of course from those that have been elaborated by other ham experts. For all these reasons, in Enrique Tomás we have created a new concept for our most representative product: 'The flavour of jamón'.  Based on our experience, we have classified the flavour of the jamón into four possible variants: smooth, aromatic, tasty and intense.

 

WHY DO WE SAY THAT IT IS SMOOTH, INTENSE, TASTY OR AROMATIC? WHAT DOES IT DEPEND ON?

Apart from the differences and the difficulty in defining sensations, all these questions have a common definition: The Iberian bellota ham tastes great! its flavour is unique and has no comparison, just as neither does the taste of each diner; what for one person is salty for another hardly has a taste, the same thing happens with spicy food, for example. Hourses for courses! What is the best flavour!? All of them. In Enrique Tomás, we know it very well, and with our Iberian bellota products we have learnt to distinguish them not so much by their origin, as this can always vary, but by their flavour.

The time and method of curing and the quality of the raw material will undoubtedly determine that aroma, that flavour, but so will the climatology of each Montanera and this varies from year to year, regardless of the area where the ham is produced. Thus, we have classified them for you, so that it is easier when it comes to making your purchase, giving away, enjoying, whether you are an expert or not.

Each of our hams and ham shoulders are controlled for their quality with a triple selection process, but also for their taste, because we want to give our customers quality and maximum pleasure, giving them beforehand what they are going to like most depending on the occasion. Enrique Tomás has created the concept of Jamón à la carte for you! Get to know them, try them and you'll know what we're talking about!