The secrets of Joselito
Of hut owned by Joselito iberico pigs together "some exceptional qualities" in which there is a great power of adaptation and growth of a raising in absolute freedom in their natural habitat, the Mediterranean forest. Your food is 100% natural, based on Acorn, the grass and natural resources typical of la dehesa, as screws, rockrose, brooms, or salvias. In addition, according to Interempresas José Gómez, managing director of Joselito, "each animal has between two and four hectares of pasture, which means that you exercise constantly while searching for food and water". The animal leaves the meadow at age two and its weight at the end of the fattening ranges between 170 and 190 pounds.
In all the senses
The circumstances of his crianza, sustains José Gómez, contribute to define a big variety of sensory characteristics: to greater age of the pig, greater muscular firmness, what influences in that the texture was more consistent. Besides, the prolonged and continuous exercise increases the quality of the meat, when influencing in the capacity oxidativa of the muscle, contributing to give him an intense red colour. On the other hand, the increase of weight in animals of adulthoods derives in a greater quantity of fat infiltrated in the muscular fabric.
Another of the important processes is his totally natural healing. “It carries I finish to day of today the same that it realised 100 years ago”, aims José Gómez. In his dryers, oriented to the saw, there is more than one thousand windows that open and close according to the airs, the humidity and temperature. The hams remain there during a year. Afterwards, in the dark and silent cellars produces the afinamiento of the aromas, a long aging that prolongs of two to four years until it reaches his perfect state of healing and afinamiento.
A ham of Iberian quality of acorn requires a good cut and an ideal temperature that allow to transmit the “infinite qualities” that has in flavour and aroma. “The cut is transcendental: of a bad good ham cut can do a mediocre product”, ensures the general director of Joselito.
“Is very important to have of a very sharp knife and good tools for the cut but, especially, is fundamental the practice. It is necessary to lose the fear to cut ham; it is question of experience”, argues Gómez.
In the web page of Joselito (
Of the dehesa to the restaurant
Joselito Travels to 55 countries, to transversal markets that go from Australia until Europe and of America to Asia. With presence in the main tend gourmet specialised, hotels and restaurants of all the world, in the actuality the company is developing an important plan of international expansion directed especially to the Asian market, to destinations like China, Hong Kong or Japan, where Joselito is “recognised and very appreciated”.
Chefs Of the size Ferran Adrià, Juan Mari Arzak, Pedro Subijana, Carme Ruscalleda, Joan Rock or Andoni Luis Aduriz; and also international like Jöel Robuchon, Daniel Boulud, Carlo Cracco, Nils Henkel or Alex Atala, between many others, trust the quality of the product of the company and work with Joselito like only ham. “We feel us very lucky for explaining between our customers with the main chefs and the best restaurants of the world, that trust Joselito and do us partícipes of the quality that demands the high gastronomy”, sustains Gómez.
“A gastronomic jewel”
From does already several seasons the company presents every year a payment Joselito Premium, that is cream with the vocation to approach the universe Joselito to other fields of the world of the art, the architecture or the fashion, to generate a speech between the gastronomy and the art to the highest level. “We have explained for this with big names like Rafael Moneo (Prize Pritzker and Prince of Asturias), or the designer Andrés Sardá, one of our fashionable creators more international. They are only payments, with which want to transmit exclusivity and put like this in relief a gastronomic jewel as it is the ham Joselito Vintage”, affirms the general director of Joselito.
Joselito Vintage ham is the most exclusive of the products of the company, a very limited edition of which only occur a few units each year because of the special features that it requires this product. In general, each piece has an approximate more than 96 months cure, "a genuine feat", says Gomez, which gives "a flavor and unmistakable identity. Unbeatable".
Coppa Joselito: Italian tradition, Spanish design
Between the novelties that Joselito has incorporated recently to his catalogue of products stands out the Coppa Joselito, “less known in Spain but that enjoys of big reputation in Italy”. It is elaborated only with noble pieces of Iberian pigs of acorn, marine salt, pepper and garlic, following an Italian traditional recipe but with Iberian pig Joselito. After a period of healing approximated of 6 months, arises “an only product of flavour and intense aroma, especially substantial and surprising to the palate”, ensures Gómez. The Coppa Joselito joins to other products of the catalogue of the company: big ham reservation, palette, lomo, chorizo, salchichón, coppa, longaniza, salchichón sail, panceta, lardo, papada and prey.
The profits of a ham
The ham Joselito Big Reservation is a product “very healthy and of high nutritional quality” and his special qualities have done him object of different studies and thesis doctorales (*). “The feeding 100% natural of our pigs does that the ham Joselito Big Reservation was rich in sour grasos healthy (mainly sour oleico, the same that find in the olive oil), in addition to a source of vitamins, mineral and natural antioxidants”. The ham Joselito Big Reservation is, therefore, totally natural and adds the guarantee of quality certified, as well as the one of not containing neither gluten neither lactose.
(*) “The acid oleico, the vitamins and the natural antioxidants diminish the risk of cardiovascular illnesses, help to reduce the cholesterol and are a protective agent against the arteriosclerosis” (The Journal of Nutrition, Health & Aging. Vol /3003. P. Mayoral & Joselito).
Flavour, investigation and environingingment
In addition to collaborating with the Universidad Complutense of Madrid and the University of Extremadura, Joselito has an own laboratory, where a team of professionals llevar a wide and ambitious program of R&D. As it explains his general director, big part of this effort in investigation is oriented to the sostenimiento environingingmental for the optimum conservation of his dehesas. Fruit of this line of work, has received recently the certification of sustainable forestry gestión FSC, that converts to Joselito in the first company cárnica of the world that receives this recognition by his commitment with the environingingment. “Our aim is to advance on the way of the quality to achieve elaborate the best product cárnico of the world with a production 100% natural”, concludes José Gómez.