Joselito Gran Reserva
Location: Salamanca, Castilla y León
Probably the best ham in the world.
Our top bellota ham, Joselito is widely considered to be the finest produced in Spain. This uncompromising quality relies on Joselito's possibly unique ability to control the full production cycle and select the crème de la crème of the livestock to live on the best of their farms, in conditions that allow the pigs to develop to their full natural potential.
Joselito control in excess of 100,000 hectares of dehesa land: probably more than any other ibérico producer, meaning that the quality of life of the pigs and the quota of acorns per capita is also far greater, resulting in healthy, well exercised meat which is full in flavour.
The hams are cured entirely naturally. This allows the hams to develop their natural flavours and to benefit from the unique microclimate of Guijuelo, producing a sweet, long-cured ham. Joselito pigs live longer than most other producers', usually seeing two montanera periods. This allows the animals to mature and develop strong bones and muscles, again crucial for the final flavour.
A Joselito ham will take on average 5 years to reach your plate, in contrast to an average of 3 years for other ibéricos, or even less for other types of cured hams. The result is a complex ham, with melting fat and an intense aroma of acorns.
- 7-10 kg priced by kg (1 unit per case)ref: CM00713
available at Brindisa Borough Market
Website: http://www.joselito.com
Frequently asked questions
Producer:
José Gómez at Joselito
Made in:
Guijuelo
Type of charcuterie:
Bellota acorn-fed ibérico ham .
Lenth of Cure:
2 to 4 years
Taste Description:
Sweet, nutty, complex and rich, melting acorn oil and a long lingering aftertaste.
Storage and care:
Keep the ham on the bone at ambient temperature with the cut face covered, keep the boneless in the fridge at 8º or less, also with the cut face covered.
Serving suggestions / pairings:
Serve simply as a tapa with a glass of fino.
Key points:
To make the ultimate ham and charcuterie you need - animals, land, charcutiers, curing chambers, the perfect dry climate. Joselito control the whole cycle of production and have all the above.
The unique climate of Guijuelo helps create sweet, long-cured hams. The winters are cold so less salt is needed in the first stages than in the south.
Joselito own more land in Spain than any other ibérico producers.
Pigs eat grain when they are first born, until they reach 4 months which is when they are released into the wild to forage for food. However, Joselito even own their own pienso factory to produce high quality grain feed, rather than use what is industrially available.
Joselito pigs also live longer than most ibérico pigs, seeing two montaneras – one as a piglet then one as an adult. They are therefore not speed-fed artificially, which results in weaker bones and muscle. It takes around 5 years for a piglet to reach your plate at Joselito compared to an average of 3 or less for other hams.
Joselito are able to produce the crème de la crème by choosing the best pigs and allocating them to the best farms: most producers do not have this luxury.
Press
Joselito in Monocle Magazine December 2008
Joselito in The Observer Food Monthly 2008
Joselito in The Telegraph December 2007
Ham carving instructions HERE
