Spanish Jamon Joselito Iberico
Special 48 month storage process
Every step in Joselito’s hand-processing involves the highest standards of traditional artisanal production – from breeding and animal husbandry to butchering, (minimal) salting and curing in natural drying areas, and then hanging in underground, natural bodegas to age under close attention of ham-master for between 36 and 120 months. These processes result in a ham rich in fat and complex in flavour. It is used in most two and three Michelin star restaurants around the world and revered by leading chefs including Joêl Robuchon in France, Seiji Yamamoto in Tokyo, and Ferrán Adriá, Elena Arzak and Andoni Luis Aduriz in Spain.
Jamon Joselito (Gómez Family)