{"product_id":"joselito-whole-jamon-pata-negra","title":"Joselito - Whole Jamón Ibérico Gran Reserva","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eSpain'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.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eJoselito'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.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe 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.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e 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.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Spain (Extremadura\/Salamanca)\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Ibérico ham, sea salt\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e 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.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eNet:\u003c\/strong\u003e 7-8kg\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eAllergens:\u003c\/strong\u003e None\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003ePreparation\/Carving:\u003c\/strong\u003e 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.\u003c\/p\u003e","brand":"JOSELITO","offers":[{"title":"7.5-8.5kg","offer_id":41640594047081,"sku":"JOSWJ78","price":750.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0021\/0862\/0858\/products\/JoselitoJamonIberico_FINE_WILDUK.jpg?v=1719300022","url":"https:\/\/www.fineandwild.com\/products\/joselito-whole-jamon-pata-negra","provider":"FINE \u0026 WILD","version":"1.0","type":"link"}