I knew about Jamon Iberico, Jamon Serrano and Prosciutto hams. But I didn't know about Joselito hams until recently. Joselito is deemed, treated and priced as the best ham in the world. World re-known chefs like Ferran Adria and Joel Robuchon served Joselito ham in their restaurants. Apparently Joselito is the best of Jamon Iberico and no hams can be compared with this one. Acclaimed by the world’s greatest chefs, from Juan MariArzak to Alain Ducasse and from Martin Berasategui to Carme Ruscalleda and Ferràn Adrià, Joselito is generally considered to be the world’s best ham.
Note: Joselito is the firm and brand of the best Jamon Iberico ham.
Note: Joselito is the firm and brand of the best Jamon Iberico ham.
Chef Ferràn Adrià, Spanish chef from where Joselito pigs roams over endless pastures, gorging on the abundant acorns from the thousands of oask trees.
Presiding over Joselito is Juan José Gómez, the fourth generation of a family which started the business in the late 19th century. José's sophisticated palate has developed over the 30 years he has worked in the family business; he started at the age of 15.
Nature and research
Joselito's cerdos ibéricos de bellota roam over more than 100,000 ha (247,105 acres) of wooded scrublands called dehesas much of it the company's property and the rest rented, in the Extremadura and Andalusia regions, Salamanca province and Portugal. As part of a 30-year reforestation plan, every year the company plants 70 to 80 thousand trees, mostly holm oaks (Quercus ilex) and cork oaks (Quercus suber).
When the two-year-old pigs weigh about 180 kg (396 lb), around 40,000 are transported to Guijuelo to be slaughtered. The hams are stored in sea salt for a week or so, then washed and hung in the secaderos, with immaculately maintained, carefully ventilated chambers. In summer heat, the hams sweat and the outer fat melts and penetrates the muscular fibers, a process vital in making the meat tender and aromatic.
For further maturing the hams are stored in dark bodegas at temperatures between 14 and 18ºC (57.2 and 64.4ºF) and humidity between 60 and 80%. More than 400,000 hams, from the years 2004 to 2011, hang in Joselito's installations. Hams from the paleta, or shoulder, are cured for a minimum of two years, and hind-leg hams, known as the Gran Reserva, for at least three years. A select number, vintage hams known as the Colección Premium, are matured for more than 82 months. Most of these hams are pre-sold and, according to José Gómez, demand exceeds supply.
The succulent meat in Joselito's hams is purple-red and marbled with veins of pinkish fat. It is, claims the firm, a healthy product, containing oleic acid, vitamins and natural antioxidants which help reduce cholesterol and the risk of arteriosclerosis. Joselito backs this up with the results of scientific surveys, and points out that 100 g (3.5 oz) of their ham contains fewer calories than a plateful of rice of the same weight. To improve quality, a staff of 15 in Joselito's research and development department analyzes everything, from the pig's diet to the final product.
In the words of Ferran Adrià : "Hams like those of Joselito are the standard bearer of a sector which the whole world can enjoy."
& Joselito and be cured up to 8 years of age! But the price would follow as the meat ages...
Nature and research
Joselito's cerdos ibéricos de bellota roam over more than 100,000 ha (247,105 acres) of wooded scrublands called dehesas much of it the company's property and the rest rented, in the Extremadura and Andalusia regions, Salamanca province and Portugal. As part of a 30-year reforestation plan, every year the company plants 70 to 80 thousand trees, mostly holm oaks (Quercus ilex) and cork oaks (Quercus suber).
When the two-year-old pigs weigh about 180 kg (396 lb), around 40,000 are transported to Guijuelo to be slaughtered. The hams are stored in sea salt for a week or so, then washed and hung in the secaderos, with immaculately maintained, carefully ventilated chambers. In summer heat, the hams sweat and the outer fat melts and penetrates the muscular fibers, a process vital in making the meat tender and aromatic.
For further maturing the hams are stored in dark bodegas at temperatures between 14 and 18ºC (57.2 and 64.4ºF) and humidity between 60 and 80%. More than 400,000 hams, from the years 2004 to 2011, hang in Joselito's installations. Hams from the paleta, or shoulder, are cured for a minimum of two years, and hind-leg hams, known as the Gran Reserva, for at least three years. A select number, vintage hams known as the Colección Premium, are matured for more than 82 months. Most of these hams are pre-sold and, according to José Gómez, demand exceeds supply.
The succulent meat in Joselito's hams is purple-red and marbled with veins of pinkish fat. It is, claims the firm, a healthy product, containing oleic acid, vitamins and natural antioxidants which help reduce cholesterol and the risk of arteriosclerosis. Joselito backs this up with the results of scientific surveys, and points out that 100 g (3.5 oz) of their ham contains fewer calories than a plateful of rice of the same weight. To improve quality, a staff of 15 in Joselito's research and development department analyzes everything, from the pig's diet to the final product.
In the words of Ferran Adrià : "Hams like those of Joselito are the standard bearer of a sector which the whole world can enjoy."
& Joselito and be cured up to 8 years of age! But the price would follow as the meat ages...
Chef Joel Robuchon, who serves Joselito at L'Atelier de Joel Robuchon in Paris.
& most importantly, you can have a go at a slice at Au Jardin! It is featured on the Les Délices du Jardin's menu or on the A la carte menu in the dish Roasted Veal Sweet Bread with 62°C Egg Confit, seasonal wild mushrooms, fresh truffles, “Joselito” ham, potato crisps, truffle reduction. I am fortunate enough to try this at work and I will definitely visit the farm or the aging facility in Spain given the opportunity!