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.

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.

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.

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.

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