Joselito hams are widely recognized as a gourmet jewel, made today exactly as it was made in the XIX century, and being one of the most appreciated luxury meat products in the world. It's made with exclusively Iberian pork, free ranging in the dehesas where they feed exclusively on grass and acorn.

A Joselito ham is aged a minimum 36 months in underground cellars, where optimum moisture and temperature will slowly develop into the right texture and exclusive flavour. To taste it the right way it must be cut by hand, as thin as possible, for a better appreciation of its aroma and taste overtones.

Joselitos are not made industrially and the annual production is limited depending on climate conditions and the growth of acorns every season. It's been widely praised by world renowned chefs and food critics.

It has a gold to pink fat, so soft it melts in the mouth, with a soft, delicate, slightly sweet taste. Just sublime.