Joselito has been making Ibérico in Guijuelo, Salamanca, since 1868. Widely regarded as the finest Ibérico in Spain — and by many, the finest cured meat made anywhere. Five generations of one family, one method, one standard.
What sets Joselito apart is what's not in the ham. No preservatives, no nitrates, no additives — only the pig, sea salt, and time. Where most cured meats rely on some level of chemical preservation, Joselito has spent generations refining a process that needs none. The ham is what was hanging in Spanish bodegas a hundred and fifty years ago, made the same way, by the same family.
The Pigs
100% purebred Iberian, raised on Joselito's own dehesas across western Spain. Acorn-finished every montanera — October through March — roaming oak pasture, fattening on bellotas. The acorn diet rebuilds the fat with oleic acid, the same monounsaturated fat that defines olive oil, and gives Joselito its silky, melting texture.
The Cure
Four years, sometimes longer. Sea salt, mountain air, time. The Guijuelo microclimate — cold winters, dry summers, the Sierra de Béjar behind it — does what no climate chamber can replicate. The hams are turned, watched, and aged in cellars the family has used for generations.
The Range
Whole jamón, whole paleta, and hand-sliced packs. The sliced is the practical choice — vacuum-sealed, expertly cut, ready to serve. The whole leg is the centrepiece: seven or eight kilos, twenty people, a jamonero and a long knife.
Serving
Room temperature, always. Out of the fridge an hour before. The fat should soften, glisten, begin to melt. Bread, manchego, marcona almonds, a glass of fino. Nothing else competing.
Delivery
Next-working-day UK courier. Orders before 2pm dispatch same day. Free weekday delivery over £225.
