Joselito - Whole Jamón Ibérico Gran Reserva
Spain's finest jamón ibérico de bellota from 100% Ibérico pigs raised on acorns in the dehesa woodlands of Extremadura. This whole leg represents four years of patient curing using traditional methods that create an incomparable depth of flavour and texture. The elongated, stylised shape reveals deep ruby-red flesh with fine marbling from acorn-fed fat that melts at mouth temperature, flooding the palate with intense, complex flavours.
Joselito's Gran Reserva showcases the full potential of pata negra ham — glossy appearance, aromatic fat that's fluid enough to melt in the mouth, and a flavour profile full of nuances that develops over the extended curing period. The acorn diet gives the meat its characteristic marbling and exceptional juiciness, while the natural curing process develops the complex, prolonged taste that makes Ibérico de bellota the world's finest ham.
The fat contains high levels of monounsaturated fatty acids, particularly oleic acid similar to olive oil. Rich in protein with naturally occurring vitamin B1, iron, zinc and magnesium. Completely natural with no preservatives or additives.
Producer: Joselito, established in 1868 in Guijuelo, Salamanca. Five generations of the Gómez family have perfected the art of curing Ibérico ham using traditional methods and the ideal microclimate of the Sierra de Béjar mountains.
Origin: Spain (Extremadura/Salamanca)
Ingredients: Ibérico ham, sea salt
Storage: Store in a cool, dry place. It is normal for a layer of natural mould to appear during curing — this stabilises fats and aids the curing process, similar to aged cheeses. Remove mould using a clean cloth lightly dampened with olive oil before carving. Once opened, wrap cut surface in cling film to prevent drying.
Net: 7-8kg
Allergens: None
Preparation/Carving: Allow ham to reach room temperature (20-25°C) before carving. Use a long, sharp knife to cut paper-thin slices parallel to the bone. Start carving from the narrower end, removing the skin as you progress. Support the ham in a proper jamón holder for best results.
Spain's finest jamón ibérico de bellota from 100% Ibérico pigs raised on acorns in the dehesa woodlands of Extremadura. This whole leg represents four years of patient curing using traditional methods that create an incomparable depth of flavour and texture. The elongated, stylised shape reveals deep ruby-red flesh with fine marbling from acorn-fed fat that melts at mouth temperature, flooding the palate with intense, complex flavours.
Joselito's Gran Reserva showcases the full potential of pata negra ham — glossy appearance, aromatic fat that's fluid enough to melt in the mouth, and a flavour profile full of nuances that develops over the extended curing period. The acorn diet gives the meat its characteristic marbling and exceptional juiciness, while the natural curing process develops the complex, prolonged taste that makes Ibérico de bellota the world's finest ham.
The fat contains high levels of monounsaturated fatty acids, particularly oleic acid similar to olive oil. Rich in protein with naturally occurring vitamin B1, iron, zinc and magnesium. Completely natural with no preservatives or additives.
Producer: Joselito, established in 1868 in Guijuelo, Salamanca. Five generations of the Gómez family have perfected the art of curing Ibérico ham using traditional methods and the ideal microclimate of the Sierra de Béjar mountains.
Origin: Spain (Extremadura/Salamanca)
Ingredients: Ibérico ham, sea salt
Storage: Store in a cool, dry place. It is normal for a layer of natural mould to appear during curing — this stabilises fats and aids the curing process, similar to aged cheeses. Remove mould using a clean cloth lightly dampened with olive oil before carving. Once opened, wrap cut surface in cling film to prevent drying.
Net: 7-8kg
Allergens: None
Preparation/Carving: Allow ham to reach room temperature (20-25°C) before carving. Use a long, sharp knife to cut paper-thin slices parallel to the bone. Start carving from the narrower end, removing the skin as you progress. Support the ham in a proper jamón holder for best results.
Original: $940.71
-70%$940.71
$282.21Description
Spain's finest jamón ibérico de bellota from 100% Ibérico pigs raised on acorns in the dehesa woodlands of Extremadura. This whole leg represents four years of patient curing using traditional methods that create an incomparable depth of flavour and texture. The elongated, stylised shape reveals deep ruby-red flesh with fine marbling from acorn-fed fat that melts at mouth temperature, flooding the palate with intense, complex flavours.
Joselito's Gran Reserva showcases the full potential of pata negra ham — glossy appearance, aromatic fat that's fluid enough to melt in the mouth, and a flavour profile full of nuances that develops over the extended curing period. The acorn diet gives the meat its characteristic marbling and exceptional juiciness, while the natural curing process develops the complex, prolonged taste that makes Ibérico de bellota the world's finest ham.
The fat contains high levels of monounsaturated fatty acids, particularly oleic acid similar to olive oil. Rich in protein with naturally occurring vitamin B1, iron, zinc and magnesium. Completely natural with no preservatives or additives.
Producer: Joselito, established in 1868 in Guijuelo, Salamanca. Five generations of the Gómez family have perfected the art of curing Ibérico ham using traditional methods and the ideal microclimate of the Sierra de Béjar mountains.
Origin: Spain (Extremadura/Salamanca)
Ingredients: Ibérico ham, sea salt
Storage: Store in a cool, dry place. It is normal for a layer of natural mould to appear during curing — this stabilises fats and aids the curing process, similar to aged cheeses. Remove mould using a clean cloth lightly dampened with olive oil before carving. Once opened, wrap cut surface in cling film to prevent drying.
Net: 7-8kg
Allergens: None
Preparation/Carving: Allow ham to reach room temperature (20-25°C) before carving. Use a long, sharp knife to cut paper-thin slices parallel to the bone. Start carving from the narrower end, removing the skin as you progress. Support the ham in a proper jamón holder for best results.
