Since 1868, Joselito has been producing what many critics call “the best ham in the world,” rooted in over 150 years of family tradition in Guijuelo, Salamanca. :contentReference[oaicite:1]{index=1}

Their Ibérico pigs roam freely over oak forest pastures (dehesa), enjoying several hectares per animal, and are fed on a natural diet of acorns and pasture — a regimen that deeply influences the meat’s flavour, texture, and fat quality. :contentReference[oaicite:2]{index=2}

The ham undergoes a meticulous curing process in natural cellars, free from preservatives or artificial additives, allowing time, climate, and tradition to develop its character. :contentReference[oaicite:3]{index=3}

Aroma: Delicate notes of forest acorn, subtle nutty sweetness, gentle cured-meat perfume with warm under-notes.

Flavor & Texture: Smooth, silky fat that melts in the mouth; meat with balanced salinity and elegant depth; a complex yet refined taste that evolves as you savour it. :contentReference[oaicite:4]{index=4}

Finish: Long, lingering finish with well-rounded fat and lasting flavour — a hallmark of top-tier Iberian ham.

• Slice very thin with a sharp ham-knife and serve at room temperature
• Serve with rustic bread, olive oil, or aged cheeses
• Pair with dry sherry (Fino / Manzanilla), Spanish red wine, or cava/champagne
• Use as elegant tapas or as centrepiece on charcuterie boards