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.  

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.

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.

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.

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.

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.