Joselito Panceta Ibérico de Bellota is among the absolute top tier of charcuterie.
It comes from black Iberian pigs that roam freely in oak groves and feed mainly on acorns (bellotas). Thanks to this, and to herbs such as rosemary and thyme, panceta is extraordinarily aromatic, delicate and at the same time exceptionally healthy - it contains a high proportion of beneficial unsaturated fats similar to those found in olive oil.
It is a delicacy also used in Michelin-starred kitchens - excellent eaten on its own, in tapas, or as an ingredient that elevates any dish with gourmet depth.
The company JOSELITO has more than 150 years of tradition in producing jamón. Today the hams are made exactly as the great-grandfathers of today's producers made them. The entire production process is under very careful control. Over time, their uniqueness has won them 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, are content and experience 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 is why meat from Iberian pigs is healthy.