Cured 36 months minimum.
Together with Cinco Jotas, Joselito is the most prestigious brand. It is one of the most expensive hams and is only found in specialised shops.
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.
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.
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 firstname.lastname@example.org 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.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.
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.
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).
We slice your entire ham and wrap the slices in 100-gram vacuum packs, separating them with plastic strips for easier serving.
We can slice the ham by machine (+£31.00) or with a knife (+£66.80).
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:
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.
E' il secondo acquisto che faccio e devo dire come il primo, impeccabili.
Confezione e spedizione curatissima e precisa.
Prodotto superbo e che crea dipendenza per la bontà.
Ne proverò un altro non appena finito questo
It is the second purchase I make and I must say like the first, impeccable. Careful and precise packaging and shipping. Superb and addictive product for goodness. I'll try another one as soon as I finish this one
Ottimo prosciutto dal sapore unico ,da qualche anno appreziamo la bontà di questo prodotto e credo che continueremo a comprarlo, consegnato sempre senza ritardi
Excellent ham with a unique flavor, for some years we have appreciated the goodness of this product and I believe that we will continue to buy it, always delivered without delays
Der beste Schinken den ich bis jetzt bei Ibergour ( der siebte Schinken ) gekauft habe, keine harten Außenränder, es lohnt sich
The best ham I have bought so far at Ibergour (the seventh ham), no hard outer edges, it's worth it
Después de recibir el producto con lágrimas en los ojos y arrodillados delante del distribuidor... Después de haberlo probado, con los ojos en blanco, llorando de gozo y bendiciendo a "Joselito", pensamos todos los que lo probamos: ¡Qué gozada! ¡Qué buen producto! ¡Qué sabor! ¡Qué textura! En resumen, vale la pena comprar "Joselitos", aunque el precio pique un poco (es una pequeña crítica).
After receiving the product with tears in their eyes and kneeling in front of the distributor ... After having tried it, with blank eyes, crying with joy and blessing "Joselito", all of us who tried it thought: What a joy! What a great product! What flavor! What texture! In summary, it is worth buying "Joselitos", even if the price is a bit choppy (it is a small criticism).
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!
We ship to all countries in the European Union, United Kingdom, Isle of Man and Monaco.
|Standard Shipping||£18.39||To be delivered between Monday, July 04 and Monday, July 11.*|
* These dates are valid if you do not request any handling. If you request any additional service (boning, slicing, etc.), add 3 working days.
You will choose your shipping speed later at checkout, after you fill in your delivery address.
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.
Download our jamon slicing manual
(PDF 1,1 MB)