Ibéricos Joselito, tradition made flavor

Six generations treasure the secret of Joselito, masters in the production of the best ham in the world and a selection of inimitable Iberian sausages.
Here are some of their secrets. Just the thought of Iberian ham makes my mouth water, let alone if the origin of our morsel is none other than Joselitothe flagship brand of Iberian ham in Spain and abroad.
Behind this sensation you can sense a lot of work, respect for traditions and a high degree of perfectionism in all the products they produce.
I invite you to learn a little more about this great brand, which is a big family.

Joselito, the tradition of Iberian ham

More than 150 years ago, in 1868, Vicente Gómez decided to start a family ham production in the town of Guijuelo (Salamanca).
Thus began the history of this company, which has always been linked to the town, where Joselito has all the necessary resources, such as the large meadows that surround it and its natural drying sheds and cellars to cure the best ham in the world and produce its gourmet sausages.

Dehesas de Guijuelo

These pastures, with the holm oak as its flagship, are key to the quality of the product.
Joselito’s Happy Pigs concept consists of raising its pigs in complete freedom in their natural habitat, the dehesa, where each pig enjoys 3 hectares for grazing and feeding.
Here the pigs feed mainly on acorns and grass, providing a unique flavor and health properties.

Dryers and natural cellars

The natural drying sheds and cellars that Joselito has in Guijuelo are one of the pillars of its production, and are largely responsible for the flavor and final quality.
The subway cellars have little light and maintain a relative humidity between 60% and 80% and a temperature between 14 and 18 degrees, which remain constant throughout the year.
The natural maturation achieved over time refines the aromas typical of Iberian ham, and allows the length of time spent in the cellars to be adjusted to each vintage, depending on climatic conditions, the quality of the acorns, the grass of each season and the weight of the ham.
The length of time Joselito hams remain in the cellar varies, although they are always aged for a minimum of 36 months.
From this moment on, each piece is analyzed to check its degree of maturation, and is released to the market only when it is at its optimum curing point.

In Joselito’s cellars it is common to find hams that have been cured for four, five and, exceptionally, up to seven years.

Joselito Gift Packs

And now let’s get to what we really like, the product.
The best way to try or have you try a good Joselito assortment are their GIFT packs with pieces, half pieces and slices, which allow you to enjoy a wide variety of sausages and ham, or if you prefer, only Iberian ham.
In Casa Ballester you can find a good assortment of these packs, which you will receive in 24/72h ready to eat.
We hope you enjoy them, here is the sample….