Joselito jamon gran reserva slices 70g
Without exaggeration, the best and most delicate jamón in the world, chosen by only the greatest connoisseurs and the best chefs on the planet.
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 – usually more than 36 months, often even longer, giving the jamón an exceptionally aromatic, delicate flavour full of complexity.
- Beautiful fat marbling – the delicately marbled structure 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. The JOSELITO ham is a true gem among them, associated with the greatest geniuses of world gastronomy.
The fat of the Iberian pig is perfectly integrated into the structure of the jamón, creating its typical marbling. The colour of the jamón varies depending on the part being sliced, ranging from intense dark red to delicate pink shades. On the palate, the ham is slightly sweet (due to its low salt content) with a long, pleasant finish.
The JOSELITO company already has more than 150 years of tradition in making 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, 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 black semi-wild pigs graze.
The company is almost obsessed with controlling the quality of the pigs' lives. Iberian pigs live as though in the wild, happy and free of stress. Each pig has around 3 hectares of land at its disposal. The acorns they eat contain large amounts of unsaturated fatty acids, which 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 is why Joselito hams are known as pleasantly sweet with a low salt content. During the 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 occurs 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 steady temperature throughout ageing. Thanks to these specially located cellars, the hams age very slowly (the minimum for Joselito jamón is 4 years).
Some jamóns are designated as top quality - these then remain in the cellars and age for even longer than 7 years.
The selection of each jamón is carried out individually by the Maestro Jamonero. Only this way can we be sure of its top-quality characteristics.
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 about.)
price per 1kg / CZK 2599
Origin: Guijuelo in the province of Salamanca, Spain
Additional parameters
| Category: | Jamón |
|---|---|
| EAN: | 8437000183747 |
| Země původu: | Španělsko |
| Hmotnost: | 70g |
| Distribuce: | CZ |
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