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Joselito Gran Reserva Iberian Ham Cured 36 months minimum.
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Jamon Joselito Gran Reserva Ham

Choose a weight: (£70.15/kg)
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Preparation, boning and slicing are additional services requested by the customer after the sale is completed. We will only provide these services if the customer specifically asks for them.
United Kingdom VAT included
We guarantee that you will love your ham from start to end, or we will pick it up for free and give you a full refund
We guarantee that you will love your ham from start to end, or we will pick it up for free and give you a full refund
  • 6 months guarantee
  • No questions asked
  • No small print

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Joselito Gran Reserva Iberian Ham
Jamon Joselito Gran Reserva Ham
Total: £605.65

Customers Who Bought This Item Also Bought

    Description of Jamon Joselito Gran Reserva Ham

    £70.15/kg VAT included
    Iberian (breed purity not indicated by the producer)
    Acorn Top quality: pig fed exclusively on Acorns and natural feed (more)
    At least 36 months.
    Guijuelo, Salamanca
    Hind leg
    Hog cuts: ham
    Cárnicas Joselito
    Nutrition facts
    Each 100 grams of this ham contains the following, approximately: Calories (Energy): 328 Kcal / 1371 KJ, Protein: 29,2 g, Total carbohydrate: <0,8 g (sugar 0 g), Total Fat: 23,5 g (8,2 g Saturated fat), Dietary fiber: 0 g, Sodium: 0,9 g
    Ham from Iberian pigs reared on the open range in woodlands owned by Joselito in the southwest of the Iberian peninsula, on a diet of acorns during the fattening period. Natural drying houses and cellars give the cuts refined aromas and unique sensory characteristics.

    Normally, Iberian pigs are born at the beginning of the year and fed in farms until the autumn, when they are put out to pasture so they can eat acorns and grass for two or three months. But Joselito's pigs are among the few who spend two seasons grazing in the mountains. Once their first winter is over, they return to the farm until the next acorn season. This extra helping of acorns, and the fact that they are almost two years old when slaughtered, significantly enhances the meat.

    Ham from Iberian pigs and sea salt. Gluten and lactose free.
    Iberian pigs reared on the open range. 100% natural, no preservatives or additives.
    Taste note
    Joselito Iberian ham is firm and melts in the mouth. Translucent, fine fat and harmonious alternation between sweet and salty taste.
    Outer appearance
    Ham with a slender hoof. Rosy, golden fat with a soft, oily consistency. Numerous red hues in the flesh with glossy marbling fat.
    Storing and expiry date
    It depends on the format. See "Presentation" below.
    One 8-kg piece gives about 3 kg net of ham slices (between 35 and 40 portions, 80 g each). More info

    Together with Cinco Jotas, Joselito is the most prestigious brand. It is the most expensive ham and is found only in specialized stores.

    These pieces tend to be larger than usual and have more fat, both marbled and outer. They require little salt for curing but take longer to mature. The flavor is mild, slightly sweet and rich in aromas.

    This is the favorite ham of great chefs like Ferran Adrià, Alain Ducasse, Juan Mari Arzak, Joël Robuchon, Carme Ruscalleda, Martín Berasategui, Pedro Subijana and others.

    Together with Ferran Adrià, Joselito has created JoselitoLab, a place for culinary research and creativity with Iberian ham as its centerpiece. Some of the recipes suggested by Adrià and his team from El Bulli are artichokes with quail eggs and Joselito ham, escalivada (smoky grilled vegetables) with Joselito vinaigrette and Joselito risotto. They have also created new products using ham fat, such as very special flavorful oil, butter and mayonnaise.


    Hams and shoulders are not packed in individual cartons. We place all the items you purchase in the smallest possible number of cartons to save on shipping costs. If you prefer having them packed in a different way, email us at info@ibergour.com indicating how many hams/shoulders you want, where you want them shipped and how you want them packed. We will calculate the additional cost of shipping according to your indications.


    We ship the whole ham wrapped in grease-free paper and an outside cloth wrapper, all encased in a plastic bag for maximum hygiene. When you receive it, take it out of the bag and remove all the wrapping. You can keep it hung by the string at room temperature for up to 6 months before starting it. Once cutting has started, consume it in 1-2 months.

    Once the ham has been started, mold may appear around the carving area if nothing has been consumed for several days, especially in damp climates or environments. This is normal; all you need to do is discard the first slice to eliminate the mold.

    The ham in its cloth casing
    The ham in its cloth casing

    Boneless +£8.69

    We remove the rind and the bone, cutting it into as many parts as you wish, and vacuum wrap each piece separately. We leave only the edible fat (ready to slice and serve).

    • Keep it in the refrigerator.
    • Expires 6 months after delivery.
    • Once a piece is unwrapped it should be consumed within 2 weeks.
    • Bones are included for making broth and in cooking.

    Click on “+ options” to choose the number of pieces you want (default value is one).


    We slice your entire ham and wrap the slices in 100-gram vacuum packs, separating them with plastic strips for easier serving.

    • Keep in the refrigerator.
    • Expires 6 months after delivery.
    • Once a pack has been opened, consume it within 2-3 days.
    • Bones are included for making broth and cooking.

    We can slice the ham by machine (+£28.47) or with a knife (+£61.35). Click on “+ options” to choose how you want it sliced (default is machine sliced).

    Shipping & Delivery Date

    • We ship to all countries in the European Union, plus United Kingdom, Isle of Man and Monaco.
    • Shipping speeds for England [choose a different destination]
      Standard Shipping£17.70To be delivered between Friday, January 28 and Tuesday, February 01.*

      * These dates are valid if you do not request any handling. If you request any additional service (boning, slicing, etc.), add 2 working days.

      You will choose your shipping speed later at checkout, after you fill in your delivery address.

      More information and shipping rates »

    ¿Do you want it delivered on a different date?
    Contact us after placing your order, and we will ship it on the date of your choice.

    Sales statistics

    On sale since December 4, 2006

    Why buy from IberGour?

    • Specialists in online sales
    • More than 25,000 clients throughout Europe
    • Direct selling from Spain, at spanish prices

    Our customers' reviews

    196 reviews
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    Average rating: 4.5 stars 4.5 (see how the average rating is calculated)

    5 stars Excellent, April 8, 2021
    Robert (Hungary) Has purchased this product at IberGour

    Top quality. Quick delivery. This was my first order and I'm satisfied. I have a deboned one cut into 4 pieces. It is easy to slice with my slicer machine. The taste is incredible. If you tasted pata negra before you never forget it. Even bloody virus blocks tarveling I could get a little Andaluzia feeling. I'm gonna order again!

    Browse all 196 reviews

    Customers Who Viewed This Item Finally Bought

      How to slice a spanish cured ham

      The slicing of a ham with a knife is part of the genuine, quality Iberico ham tasting experience. It is a simple process too, with the right equipment. Nevertheless, certain safety measures should be observed.

      • Use a holder designed for this purpose, to keep the ham firmly in place.
      • When slicing, the hand not holding the knife should always be higher than the hand holding the knife.
      • Keep your body at a safe distance from the cutting area.
      • Slice slowly, without applying too much force.

      See a complete step by step guide, with images

      Slicing manual:
      How to slice a jamon (PDF 1.1 MB)

      Download our jamon slicing manual (PDF 1,1 MB)

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        Joselito label

        Several generations at Joselito have shared a single obsession: making the best ham in the world.

        Little has changed in processing methods since Joselito was founded in the 19th century, and the producers remain faithful to the same values of their predecessors who began the adventure:

        • Their own herd of purebred Iberian pigs
        • Extensive woodlands where the pigs live on the open range
        • The largest number of hectares possible per pig reserved for exclusive use
        • Natural curing in drying houses and cellars, where tradition and modernity coexist in perfect harmony

        Joselito has its own laboratory where a team of highly qualified specialists runs an extensive, revolutionary R&D programme designed to continue advancing in quality standards to make the best meat products in the world with 100% natural production methods.

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