Joselito
Joselito is a small Spanish family business. But its fame far exceeds the edge of the city
Guijuelo, where he is. Joselito specializes in Iberian pig production and production
of the finest Iberian ham. Their products must not be missed in Michelin
restaurants and stars of contemporary gastronomy, such as award-winning Chef Ferran
Adraa or the famous wine critic Robert Parker will not let them.
"Joselito is not just a brand, it's a legend," says Juan José Gomez, head of the
of Joselito. He is constantly on the road to the various countries where he presents himself
products, organizes competitions in slicing ham and increasing brand awareness since
the end of the nineteenth century belongs to the gourmet gems of the Iberian peninsula,
which is nowadays well known in more than 54 countries. And what they are
products from Joselita exceptional?
Joselito carefully controls the entire production process that begins at their farm where they behave
Iberian pigs. They have slim legs, longer chinstraps, pointed ears, and their meat is so
also thanks to a special genetic modification that allows the fat to grow through the muscle.
The home of these pigs is the vast oak forests where each of them has space up to three
hectares.
Guijuelo, where he is. Joselito specializes in Iberian pig production and production
of the finest Iberian ham. Their products must not be missed in Michelin
restaurants and stars of contemporary gastronomy, such as award-winning Chef Ferran
Adraa or the famous wine critic Robert Parker will not let them.
"Joselito is not just a brand, it's a legend," says Juan José Gomez, head of the
of Joselito. He is constantly on the road to the various countries where he presents himself
products, organizes competitions in slicing ham and increasing brand awareness since
the end of the nineteenth century belongs to the gourmet gems of the Iberian peninsula,
which is nowadays well known in more than 54 countries. And what they are
products from Joselita exceptional?
Joselito carefully controls the entire production process that begins at their farm where they behave
Iberian pigs. They have slim legs, longer chinstraps, pointed ears, and their meat is so
also thanks to a special genetic modification that allows the fat to grow through the muscle.
The home of these pigs is the vast oak forests where each of them has space up to three
hectares.
