WHAT IS THE MAIN DIFFERENCE BETWEEN GRAN RESERVA HAM AND IBERIAN HAM?
The main difference lies in the breed: Jamón Serrano comes from the white or non-Iberian pig, while Iberian ham comes from the Iberian breed, which is unique to the Iberian Peninsula.
WHAT IS THE DIFFERENCE BETWEEN SPANISH JAMÓN GRAN RESERVA AND HAM FROM OTHER COUNTRIES?
Although this type of ham can be found all over the world, as we have said, depending on the breed of the white pig it comes from and the treatment and curing time it is given, we can identify different flavours, qualities or characteristics that differentiate the ham from each region or country.
In Spain we are expert ham makers, we have been dedicated for many years to the breeding of the white pig and the Iberian pig (unique and exclusive to the Iberian Peninsula) and we have managed to position the Jamón as a star product within the gastronomy of the whole world. The experience we have in the Jamón production and curing process is unique. For this reason, the Spanish Serrano ham, which we call Gran Reserva in Enrique Tomás, has an added value in our land.
WHY BUY GRAN RESERVA HAM AT ENRIQUE TOMÁS?
Because it is a ham selected following very exhaustive quality controls. During the curing process we maintain enough fat so that the ham can be cured for 18 months, exceeding the curing time of the rest of the Serrano hams on the market. For Enrique Tomás, the process of care and pampering is the same for all his hams, whether they are Iberian or non-Iberian, so that the result is a tasty Jamón, of exceptional quality and one of the best on the market.
HOW DO I IDENTIFY JAMÓN GRAN RESERVA IF I WANT TO BUY IT?
On our website you can identify it by its pink label, which includes the 3 Enrique Tomás stars.
SHALL I BUY THE GRAN RESERVA HAM WHOLE (BONE-IN) OR SLICED?
Answer this question with another one: do I master the technique of slicing? If you have never sliced ham, or if you feel insecure, the best thing to do is to order it already sliced because not only will you not hurt yourself, but you will get more ham than if you cut it yourself because our experts make the most of it.
On the other hand, the great advantage of ordering it sliced is that you can consume it as you need it over several months, while if you buy it whole (with bone) it is recommended to consume it in about three weeks and the shoulder in two weeks.
HOW IS GRAN RESERVA CURED HAM USUALLY EATEN?
Although there is a belief that Serrano ham is not meant to be eaten on its own, but rather as an accompaniment to dishes or in the form of a sandwich, this is not true. Gran Reserva Serrano ham is good enough to be enjoyed on its own. It can be eaten at any time of the day, at breakfast, lunch, snack or dinner. Depending on the purpose and what you fancy, it can be eaten as a sandwich, in cubes as a tapa, in slices as an appetizer or in small cubes or shavings as the star ingredient in any dish.
HOW TO STORE GRAN RESERVA HAM WHEN IT ARRIVES AT HOME?
The whole piece should be kept in a cool, dry place, preferably hanging or in a ham holder. Once the ham has been started, it is recommended to consume it in less than 21 days so that it maintains all its flavour, quality and properties. In summer it should be consumed in less than 16 days. Cut each time only the ham that is going to be consumed at that moment and put a lint-free cloth over it so that it is not exposed to light and is as little exposed to the air as possible until the next time it is going to be cut again.
WHY DO WE CALL THE GRAN RESERVA HAM "GRAN RESERVA"?
We call it this way because it is a non-Iberian "all-rounder". The white pig from which it comes is treated during the fattening process in an exceptional way so that the resulting Jamón is of extreme quality. In addition, at Enrique Tomás the Gran Reserva leg is subjected to a long exceptional curing process of eighteen months. The result: one of the best Gran Reserva hams on the market.
WHERE TO BUY JAMÓN GRAN RESERVA?
If you live outside Spain, the best option for buying Jamón Gran Reserva Gran Reserva is through our online shop. There you can choose from all formats, in whole pieces with bones, sliced, sealed in vacuum bags or in convenient packs of different varieties.
WHY BUY JAMÓN GRAN RESERVA GRAN RESERVA?
Enrique Tomás "Gran Reserva" hams have been selected, in the same way that we select the Iberian hams, with a very high level of demand and an exclusive quality control.
The Jamón Enrique Tomás Gran Reserva is, without a doubt, the best non-Iberian ham that can be found on the market. A selection of the best white pigs on the farm are fed in an orderly and balanced way so that the quality of the meat is the best possible. Then, in the curing process of the leg, during the salting and curing, we provide a lot of patience and care, generating enough fat so that the process takes around 18 months, and gives rise to a delicious product, salted in the right measure and very tasty. In this way we can say that we fulfil our priority: to provide the customer with a Jamón that is a pleasure to eat, whether it is Iberian or non-Iberian.