HELP TO PLACE AN ORDER
Where do we make deliveries to?
To view the full list of countries we can ship to and our rates, you can visit this link:
When will my order arrive?
Orders for the Spanish territory (Peninsula) are normally delivered from 24 h for orders confirmed before 13 h. For the rest it can oscillate between 48-36 hours. In both cases, preparation and delivery are always made on working days. Once the order has been sent, the customer receives an e-mail notification with the estimated delivery date. In the case of orders outside Spain, this delivery time can be between 3 and 5 working days approximately from the confirmation of the order.
These delivery times can be extended by 12-24 hours if the order contains, for example, a knife cut ham, as we cut it on receipt of the order so that you receive it practically freshly cut and can enjoy it to the full.
During the second half of December these usual delivery times can double due to the high volume of daily orders we receive in the days leading up to Christmas.
Can we make a shipping as a gift ?
Any of the products online for sale can be sent as a gift. The recipient will get your message on a card along with your gift and a delivery note with no price on it.
If you want us to process your order as a gift, you shall write your message in the box “leave a message”, just before you make the payment. Please indicate that your order is intended as a gift and type the message that you want us to write for you.
How do I use a discount code?
If you have a promo code applicable online www.enriquetomas.com, you may use it in you purchase like this:
1) Go to www.enriquetomas.com
2) Select all the products that you want to buy and add them to your basket.
3) Access to your customer account or create a new one and before making the payment, write the said promo code in the box VOUCHER and click on APPLY VOUCHER.
You will see the promotion code applied and you will be able to finalize the payment.
What does Enrique Tomás total guarantee really mean?
I can't find a product on the web
You can locate the products that are for sale on our website in the corresponding sections within the ONLINE STORE or search for them in the search engine that you will find in the upper right part of the website. If you cannot locate it in either of the two ways, you can write to us using the contact form
I want to make a claim about my online order
When you have placed an order online, and there is a problem, open an incident from your user panel to customer service. They will contact you shortly.
You have the right to return defective products or products that do not conform to what you expected. Inform us as soon as possible (maximum 20 days from receipt of the product) about the defect or non-conformity by emailing email@example.com . Depending on the case , our exchange/return protocol will be implemented.
From Enrique Tomás we will contact you to solve your case, we will take care of the direct collection and shipping costs of the return. Depending on what is received, our exchange/return policy is launched.
What is the service “Don't cut yourself” by Enrique Tomás?
It is the service of boning, slicing and vacuum packaging a whole piece of ham or shoulder. We carry out these 3 processes manually to ensure the best final result without altering the flavor and aroma of the ham. It is the best way to taste our ham if you do not know how or do not want to cut it or if it is going to take more than 21 days to consume a whole leg of ham, which is the maximum recommended time that should pass from the moment you start cutting a ham until you finish it. In the case of a pallet, the recommended time is 15 days. The advantages of our “Don't cut yourself” service are mainly comfort, greater conservation, maximum use of the piece and savings. We offer this machine cut service at our headquarters; To cut with a knife you must go to a physical store.
In addition to all the envelopes of sliced ham, shavings and cubes that come from the piece that you have selected to perform the “Don't cut yourself” service, you will also receive (if you wish) the bones of that piece so that you can use them to make a broth delicious.
How do I know if my order has been placed correctly?
You will receive a notification that the order has been received correctly, then another, indicating that the order is already beginning to be prepared by our logistics team and a final notice informing that the order has already left our warehouse to the shipping address. indicated in the order.
How can I pay for my web orders?
You can make payment using any credit card, PayPal, bizum, even with a prorated system with Scalapay, and also by bank transfer.
Can I cancel my order?
Through the e-mail firstname.lastname@example.org, contact us to cancel your order and we can cancel it as long as we have not made the shipment.
For a purchase over €50, shipping costs within Spain (peninsular territory) are free. We do not ship to the Canary Islands, Ceuta and Melilla.
Almost all shipments to Europe are free from €150 except for Chipe and Malta where it is not included.
If an order contains 6 or more bottles, shipping costs will be paid throughout Europe, regardless of the destination.
For the rest of national and international shipments we will always apply the best available shipping rate depending on the country and the total weight of the products you have purchased. This way you will never pay more than what you have to and we always assure you that the service will be provided by a reputable transport company with guaranteed quality of service.
As you place your order you will instantly see the associated shipping costs.
In the exceptional case that there is a customs transit and this involves expenses for the product or administrative procedures, these expenses will be borne by the client.
Our pieces of ham go through three quality filters so we are very sure of it, but not all of us have the same taste, so if you don't like it we will change the product .
As specified in point 6 of the “Conditions of sale” section, this is our return policy for non-conforming products.
The Customer has the right to return defective or non-conforming products. The Client has 15 days from the moment of detecting the non-conformity of the product to inform Enrique Tomás about the defect or non-conformity and return the product to Enrique Tomás.
If the Customer returns the product because it is defective or due to non-conformity and the return is accepted, Enrique Tomás will replace the product with another product of equal characteristics and will assume the shipping costs, in addition to the direct costs of the return, within a maximum period of time. thirty (30) days from the receipt by Enrique Tomás of the product that is the reason for the return. In the event that the returned product is incomplete, or a part of it has been consumed, Enrique Tomás will invoice the Client approximately for what has been consumed before delivering the substitute. The foregoing is without prejudice to the rights that the Client has as a consumer according to the provisions of current mandatory regulations on consumer protection.
ELECTRONIC INVOICE CLAUSE
In accordance with the provisions of the current and applicable regulations on Protection of Personal Data, we inform you that your data will be incorporated into the processing system owned by ENRIQUE TOMÁS SL, in order to be able to meet the commitments derived from the relationship we maintain. with you. Your data will be kept as long as the consent of the interested party is maintained and the legal basis is your consent.
In accordance with the rights conferred on you by current data protection regulations, you may exercise the rights of access, rectification, limitation of processing, deletion, portability and opposition to the processing of your personal data as well as the consent given for the processing of your personal data. the same, directing your request to C/ OCCITANIA 45, 08911, BADALONA (BARCELONA) or to the email email@example.com. You may contact the competent Control Authority to present the claim you consider appropriate.
Likewise, we inform you that you may revoke the consent given to receive the electronic invoice at any time by sending an e-mail to the email address firstname.lastname@example.org.
ELECTRONIC INVOICE CONSENT CLAUSE
We inform you that acceptance of this billing method will imply sending the invoice to the email address provided. ENRIQUE TOMAS SL will provide you with subsequent invoices by this means without telling us otherwise.
In any case, you may revoke the consent given to receive the electronic invoice at any time by sending an e-mail to the email address email@example.com
GENERALITIES ABOUT HAM
How are vacuum-packed ham or shoulder envelopes preserved?
The ham is vacuum packed as soon as it is cut by one of our professional cutters, so it retains all its qualities until the moment of consumption. To enjoy all the flavor, aroma and properties of cut and vacuum-packed ham, the best way to store it is in the refrigerator at 3 to 8 ºC . Keep in one place in the refrigerator and do not put anything on top or in a separate compartment, so that the vacuum holds without problem. Always look at the recommended expiration date.
To enjoy it to the fullest, we recommend:
- Take out an envelope of packaged ham half an hour before consumption; in winter it can be a little more. Remove the ham from the packaging, and leave it on a plate to reach room temperature.
- To avoid having to keep an eye on the temperature, a very easy way to know that the ham is ready to enjoy is when the slices separate easily and without breaking. That is the perfect moment in which that ham has once again recovered all its nuances of flavor, texture and aroma. We can separate the slices and place them on the plate where we are going to present it or directly put them in the sandwich that we are preparing.
How do you preserve a whole piece of ham?
It is recommended to keep the entire piece in a dry and cool place (between 12º and 15ºC) and preferably hanging, without mesh or any packaging. It is very important that no light of any kind shines on it.
Any piece that leaves our warehouse or store is already ready for consumption, it is at its ideal point of curing, so we do not recommend waiting to consume it, and if you wait, let it be a few days and always completely respecting the instructions indicated above. .
Once the ham is started, it is recommended to consume it in less than 21 days so that it maintains all its flavor, quality and properties. In summer it is advisable to consume even less if the heat increases excessively. You should cut, each time, only the ham that is going to be consumed at that moment and put a transparent film or clean cotton cloth that does not release lint, so that it is exposed to the least amount of air until the next time you are going to eat it again. shorten.
What is ham?
A ham is the result of curing the hind leg of a pig in salt. Depending on the type of pig and its diet, the curing months vary substantially and its flavor will also vary. Due to the large amount of meat in the same ham we will find different flavors: the mace is the softest and juiciest part, the babilla, the tastiest and most cured, and as we get closer to the bone we find more intensity. But it always depends on the piece, since it is not an exact science and each piece is unique.
What is the palette?
A shoulder is the result of curing the front leg of a pig in salt. Its flavor is more intense than that of ham because there is more meat near the bone than in a ham. For that same reason it also needs fewer months of curing than a ham.
What is the Iberian pig?
In the Iberian Peninsula we find a very special breed of pigs: the Iberian breed. It has countless characteristics that differentiate it from other pigs, but there is one fundamental and most important: it infiltrates fat into the muscle . That is what makes an Iberian ham have those white veins that make it a unique product, with bright and juicy meat.
The degree of purity of the Iberian pig breed depends, naturally, on the purity of its parents. In such a way that we can consider as Iberian pork any that exceeds 50% purity. For this we need the mother to always be 100% purebred. In the case of a 100% Iberian pig, it must have 100% genetic purity of the Iberian breed, which means that its parents must also have 100% Iberian racial purity, not just the mother.
What does the Iberian pig feed on?
The first hundred kilos of weight of any Iberian pig are achieved in the same way as any other pig. First by breastfeeding and later with vitaminized feed. Some are still on the farm, and the ham that will be produced will be Iberian bait, others will combine feed with natural grass (NOT acorn) and will give the Iberian field bait, and others will eat acorn during the Montanera. An orderly diet is essential so that the animal is strong, muscular and has resistant bones. Those pigs that are destined to produce Iberian acorn-fed hams carry out the final part of their fattening in the montanera (breeding period of 4 months)
Starting in November, when it is cold in the mountains and the acorns fall naturally because they are ripe, the foremen let the pigs go free on the farm, destined to finish fattening naturally by basically eating acorns. For up to 4 months, the pigs will eat all the acorns they can find, berries and lots of grass. They will walk a lot, therefore they will exercise a lot and drink a lot of water. When they have increased the weight with which they entered the field by 50%, they will be ready to provide the wonderful Iberian acorn-fed hams.
How is a ham or shoulder made?
We can talk about 5 phases of the process of making a ham or shoulder
1) Exploded view. The fresh meat is cut into pieces. One of those pieces are the legs, hams will come out of the back ones and the shoulders will come out of the front ones.
2) Salting. The legs are buried in sea salt for as many days as there are kilos of fresh pieces to promote dehydration and perfect conservation.
3) Wash with hot water. It is done to eliminate salt. The hams and shoulders go through a kind of “washing tunnel” that has brushes that help remove the salt.
4) Drying and dehumidification. The pieces go to temperature-controlled dryers where they begin to dry. This is the most delicate phase, since the hams and shoulders are exposed to possible infections. You have to control the temperature and the degree of humidity.
5) Curing in the winery. The hams and shoulders go to the cellar where the last phase concludes. The final result will depend on both the characteristics of the raw material and the skill of the manufacturer.
What does the origin of an Iberian ham or shoulder mean?
Iberian ham, as the word indicates, comes from Iberian pigs, which are raised exclusively on the Iberian Peninsula. Each producing area, however, will make the hams following the tradition and experience of its master ham makers, which will mark the differences in texture and, above all, in flavor with respect to other production areas. Therefore, especially the technique and artisanal method used by the expert in the preparation and curing of the ham will influence the final result. Other factors such as the quality of the raw material, the climate and the animal's diet are equally decisive in the final nuances of the flavor.
Therefore, flavor is everything in a ham and each person can feel it differently on their palate being from the same cut and the same piece. We say in Enrique Tomás “in ham to taste the flavors.” That is why we do not usually talk about origins (Extremadura, Salamanca, Córdoba or Huelva), because it is clear that in the case of Iberian ham there is only one and the consumer already knows it: everything is Iberian. On the other hand, he does not know the flavor and wants to buy what he will like. And at Enrique Tomás we do just that, we give them what they want. And the best way is without a doubt through flavor. We are the only ones who have gone one step further and have classified the hams and shoulders according to 4 flavors: soft, aromatic, tasty and intense .
The flavors of ham by Enrique Tomás:
The friendliest flavor that we identify by the yellow label.
The flavor that penetrates very strongly simply because of its aroma. It is identified by the blue label.
It is characterized by an explosion of nuances that change as we taste it. It is identified by the orange label.
The most traditional ham and most known worldwide for its robustness on the palate, even reaching a point of smokiness. It is identified by the red label.
How do you cut a ham?
The 4 main steps to cut a ham are:
1) It is very important before starting to cut that the leg is well faltered so that it does not move. Not only so that you don't cut yourself, but so that the cut of each slice is uniform. If your pulse then trembles, that's another thing, but at least the ham doesn't move.
2) Make a deep, transverse cut at the height of the hock, about 2 inches from the hock bone. This cut serves to better remove the bark. It should be done with a knife with a short but strong blade, not with the ham knife, which has a long and thin blade.
3) Suppose you start with the hoof facing up, that is, from the club or juiciest part (at home we recommend starting with the hoof facing down, from the stifle area, since it is more cured and would be very dry when you gave it the return). Once the cross cut is made, you will start with the part of the club. First you have to remove the layers of rancidity and fat until you find the ham, leaving a finger of fat on the sides, more or less. From there you can start cutting slices with the ham knife. Make a cut as horizontal as possible, with slices that are not very long, about 3 cm, so that you can put them whole in your mouth. Always make a cut from start to finish, starting in the area closest to the hoof and ending in the area closest to you. This way you will avoid the dreaded “boat”, which appears when you make all the cuts in a very small area of the ham and leave the rest uncut. The hand that does not have the knife should always be placed behind it to avoid cutting yourself. When you are already an expert you can allow yourself to place your hands differently, but at first I advise you not to risk it.
4) When you reach the hip bone, you will need another tool, the lace, to remove the ham from the bone. This will make it easier for the slices to come out easily. When the femur fully appears, it will be time to turn the ham over and start with the stifle area or . You can see it better in the following drawing:
In the stifle the cut cannot be made horizontally, but rather inclined. The reason is to follow the direction of the femur and not continually trip over it. Otherwise, it is cut the same, from start to finish, starting in the part closest to the hoof and ending in the area closest to you. When you are close to the femur you should move on to the third cutting area, the hip or tip. Do not be excessively self-demanding with the thinness of the slice, as it is obvious that it will not turn out as well for you as it does for the shopkeeper. But practice a little every day and you will see how little by little it becomes easier and you will get more uniform slices.
Tools to cut a ham
You need the ham holder , the ham holder . You also need the ham knife . This knife is special and is designed just for cutting ham into slices. Its differential aspect is its blade: long, narrow and flexible to be able to cut with precision and adapt to the profile of the ham.
Ideally, we recommend an extra set of knives that meet certain characteristics. These other knives can be replaced with similar ones.
To make the first cut, the one that allows us to remove the initial bark, it is better to use a knife with a wider blade, since the cut has to be deep. It doesn't have to be a specific knife, I'm sure you have one in the kitchen that will work for you. We use a boning knife, an elongated, thin blade with a honeycomb tip (knife in the center image)
The boning knife is a knife with a narrow, short blade, finished in a point so that it can be inserted between the meat and the bone and separate them, either so that the slices fit well or to make tacos and shavings. It does not necessarily have to be a knife for cutting ham, but it must have these characteristics.
The three knives must always be very sharp, especially the ham knife, otherwise it will not penetrate the meat well and you will not be able to make thin and regular slices. That's why you also need a sharpener, which we recommend using whenever you start cutting. This way your slices will always be perfect .
Finally, if you want to have the complete accessory pack, it will be very good to have some tongs to pick up each slice and place it on the plate, but it is optional. The important thing is to maintain good hygiene at all times.