JOSELITO JAMÓN IBÉRICO
The black Iberian pig has a diet of mainly grass and acorns. The acorns contain a high level of monounsaturated fatty acids that influence the rate of blood cholesterol. These help to reduce 'bad cholesterol' and to increase 'good cholesterol'. They are also a source of vitamin E, an antioxidant that favours the elimination of free radicals responsible for ageing. A mild salting process allows the stabilization of the enzymes and the perfect preservation of the meat. The hams and shoulders of Joselito are characterised by their low salinity, nearly to be considered sweet.