Joselito Gran Reserva - Whole Leg - 9 to 10kg:
Anthony Bourdain on Jamón Ibérico, "To pass through Spain and not try this most traditional, most loved expression of Spanish history and culture is like letting the great love of one's life slip through one's fingers."
Joselito is a culinary gem, acclaimed by the greatest gastronomic names and leading food critics worldwide. Dry aged over 4 years, and can be aged for several more, just like wine.
Each Gran Reserva bone-in-ham has a tag with the vintage, for further aging hang it in a dark and cool place.
100% natural Jamón Ibérico with no preservatives or additives. Cut a thin slice and it's ready to eat. Pair it with a glass of wine, and there's nothing better.
Chef Ferran Adrià of 3-Michelin-Starred and 5-time No. 1 Restaurant in the world, El Bulli, discussing Jamón Joselito.
Sustainability & Ancient Farming
The Pata Negra Iberian pigs graze freely their whole lives, mainly subsisting on a diet of wild acorns from the protected Spanish oaks that grow in the beautiful dehesas (pastures). This is slow food and sustainable production, with the oaks being taken care of for 250+ years by several generations. If cork oaks grow on the dehesa, the cork is also harvested once every 12 years.
This ancient agrosilvopastoral way of farming is essential to the Spanish culture and ecosystem. The dehesas are a positive way of economically supporting many rural communities and taking care of the landscape.
Joselito received the PEFC seal (program for the endorsement of forest certification), certifying their commitment to the environment. Since 2003 they have planted 536,831 holm oaks and cork oaks.
The company is also the first in the world to receive the international GGN seal, that guarantees that all their practices, both in animal care and in the preparation of their products, are responsible and respectful.
There are strict limits on how many pigs can live in one dehesa, with one pig per 3 hectares of land. There are also limits to Joselito's production, ensuring that it remains artisanal and never industrial.
Serving Tips & Storage
Jamón Ibérico should always be consumed at room temperature. Store your whole, bone-in jamón in a cool, dry and ventilated place, either resting in a holder (jamonero) or hung by the rope.
To preserve the freshness, moisture and flavor of your ham as it is consumed, always cover the sliced area with a clean cloth, or a bit of the removed fat layer after slicing. If the meat has been left exposed to the air for some time, discard the first slice of the exposed area, as it will be dry and tough. Click here for Joselito's complete guide on how to slice the Jamón.
Visually Inspecting Jamón
Mold: A thin layer of mold may appear on whole hams. This penicillin-like mold is completely harmless and normal. It can be wiped off with a clean cloth.
Small white spots or chalky granules: may form during the curing process. They are amino acids found in aged meat and cheese products and are perfectly safe to eat. In fact they are a sign of prolonged aging and quality.
Salt: Sometimes salt may form on the surface of the ham in dry conditions. This does not affect the flavor of jamón and can be brushed or wiped away.
White film: This may be seen on the cut surface of whole or boneless hams. The film is mostly comprised of amino acids and salt precipitate and is perfectly safe. We recommend that you simply discard the discolored slice.
100% Iberian Pata Negra ham and sea salt.
Thanks to being naturally air-dried over a long period of time, there is minimal need for salt. The healthy oleic acid-filled acorns that the Iberian pigs consume are what create the creamy marbling of fat in the meat, giving it a delicately sweet and nutty flavour, as well as melt-in-your-mouth texture.
Nutritional Value per 100g
Joselito Ham is rich in protein and contains vitamin B1, iron, zinc and magnesium, and is a totally natural food.
Energy value (Kcal/Kg) 1476 kJ 355 Kcal
Carbohydrates <0.8g of which : Sugars 0g
Fat 26.3g of which :
Dietary fibre 0g
Due to the artisanal preparation and the varying amount of fat marbling, some of the values described above may vary.