Joselito, Jamón Ibérico de Bellota, bone-in ham, 9.5kg
Without exaggeration, the best and most delicate jamón in the world, chosen by only the greatest connoisseurs and the world's best chefs.
Why you'll fall in love with Jamón Ibérico Joselito
- 100% natural ibérico quality – the ham comes from free-range Iberian pigs that live on vast pastures and feed on a natural diet including acorns during the montanera.
- No preservatives or additives – Joselito uses only pork and sea salt, nothing more.
- Long, slow ageing – typically more than 36 months, often even longer, making the jamón exceptionally aromatic, delicate and full of complex flavours.
- Wonderful fat marbling – the finely marbled texture melts in the mouth and leaves a luxurious, long finish.
- An icon of Spanish tradition – Joselito is one of the most prestigious producers of Iberian ham, with a reputation built over more than 150 years.
Jamón Ibérico de Bellota (Pata negra) is considered one of the greatest delicacies in the world. Among them, JOSELITO ham is a true gem, associated with the greatest geniuses of world gastronomy.
The fat of the Iberian pig is perfectly integrated into the structure of the jamón, forming the typical marbling. The colour of the jamón varies depending on the part you're slicing, from an intense dark red to delicate pink shades. On the palate, the ham is lightly sweet (due to its low salt content) with a long, pleasant finish.
The company JOSELITO has more than a 150-year tradition of producing jamón. The hams are made today exactly as they were made by the great-grandfathers of today's producers. The entire production process is under very careful control. Over time, its uniqueness has won it fans not only in Spain. The company owns thousands of hectares of oak groves in the area around Salamanca, where the black semi-wild pigs graze.
The company is almost obsessed with controlling the quality of the pigs' lives. Iberian pigs live as if they were in the wild, they are happy and have no stress. Each pig has around 3 hectares of land at its disposal. The acorns they eat contain large amounts of unsaturated fatty acids. These help reduce bad cholesterol. That's why meat from Iberian pigs is healthy.
How does the ageing process work?
The legs are salted, but only as much as necessary. That's why Joselito hams are described as pleasantly sweet with a low salt content. During winter, the ageing process takes place, aided by the wind. The salt gradually draws water out of the meat. In spring and summer, a process takes place that looks as if the jamón is "sweating". Fat is released and penetrates the tissue. When autumn comes, the jamóns are hung in natural underground cellars. This ensures constant humidity and a constant temperature throughout the ageing process. Thanks to these cellars, the hams age very slowly (the minimum for Joselito jamón is 4 years).
Some jamóns are marked as top-class - these then remain in the cellars and age for even more than 7 years.
The Maestro Jamonero selects each jamón individually. Only this way can we be sure of its top-class qualities.
100% ibérico de Bellota
Weight: approx. 9Kg (The final price of the jamón will be adjusted according to the actual weight of the leg, which we will inform you of.)
price per 1Kg / CZK 2599
Origin: Guijuelo in the province of Salamanca, Spain
Additional parameters
| Category: | Jamón Iberico de Bellota |
|---|---|
| EAN: | 17 |
| Země původu: | Španělsko |
| Země původu: | Španělsko |
| váha: | 9kg |
| Distribuce: | CZ |
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