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  2. The secrets of Joselito   (19/06/2013)

This news article was originally written in Spanish. It has been automatically translated for your convenience. Reasonable efforts have been made to provide an accurate translation, however, no automated translation is perfect nor is it intended to replace a human translator. The original article in Spanish can be viewed at Los secretos de Joselito
'The best ham in the world'

The secrets of Joselito

There are many restaurants from famous chefs who work with Joselito as unique ham; chefs such as Ferran Adrià, Juan Mari Arzak, Pedro Subijana, Carme Ruscalleda, Joan Roca, Andoni Luis Aduriz, Jöel Robuchon, Daniel Boulud, Carlo Cracco, Nils Henkel and Alex Atala, who consider it a source of inspiration, a marvel of gastronomy. The internationally recognized as 'best ham in the world' comes from Iberian pigs reared in freedom, are cured in a natural way, some of them, Joselito Vintage ham, for example - that are produced very few units each season-for more than 8 years.
Drafting Interempresas
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José Gómez: “we feel Us very lucky for explaining between our customers with the main chefs and the best restaurants of the world”.

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.

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The pigs of Iberian trunk of Joselito crían in total freedom in the dehesa during two years.

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.

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José Gómez, general director of Joselito, continues with the familiar business that founded his great-grandfather does more than 100 years.

The healing

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.

The cut

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 (www.joselito.com) can consult several videos tutoriales on the cut of the ham Joselito to learn to cut it and take out the maximum performance of each piece.

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”.

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Ferran Adrià is a declared admirador of the hams of Joselito.

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.

 

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Edition limited of Joselito designed by Andrés Sardá.

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.

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The ham Joselito Big Reservation is rich in sour grasos healthy and a source of vitamins, mineral and natural antioxidants.

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.

Comments on article / news piece

#7 pedro ch.t 05/07/2013 16:59:21
yo desde luego me quito el sombrero ante una firma como Joselito pues no están diciendo nada que pueda perjudicar a ningún organismo ,asociación ,o norma ellos venden jamón Joselito y punto y si además los vende donde los vende y a como los vende esto es digno de admirar lo que si cierto es que en este país hay mucha envidia
#6 Javier 05/07/2013 15:31:47
Conozco jamones tan buenos como los de Joselito por la mitad de precio. No conozco ninguno con tan buen marketing detrás. Esto, que puede parecer como un comentario negativo sobre Joselito no lo es, en realidad, pues el marketing que acompaña a cualquier producto es, hoy día, una parte del producto tan importante como la que más. A los únicos a los que el marketing no les sirve es a los que han desarrollado un paladar educado en el jamón de bellota, y estos son más bien pocos.
#5 Pedro R. C. 05/07/2013 14:08:06
Es obvio que Joselito es Marketing puro y no Ibérico Puro
#4 Juan P. D. 05/07/2013 13:18:37
En las etiquetas no aparece referencia alguna a "ibérico" ni a "bellota" porque no cumple la norma del ibérico. No quiere decir que no sean ibéricos de bellota, sus jamones, solamente que no quieren ajustarse a las normas marcadas por la ley para poder etiquetar con estos nombres. Por ejemplo, no se puede poner "bellota" si en los análisis no se llega a un porcentaje mínimo de ácidos grasos. Por lo tanto, si crees que no necesitas poner "bellota" porque quien compra tu producto ya lo da por hecho, pues te ahorras los análisis, los costes de la revisión de los veterinarios oficiales, y algún que otro disgusto (por ejemplo que alguna partida no llegue al mínimo exigido y tengas que etiquetarlo como jamón de cebo). Lo mismo con la raza: si no quieres o no puedes demostrar que el nivel de pureza llega al mínimo legal exigido, pues entonces no le puedes poner "ibérico", y menos aún "ibérico puro". Yo he probado Joselitos que para mi no tenían casi bellota. Me huelo que tienen partidas de todo: lo mejor de lo mejor se lo dan al Adriá y a clientes especiales, y lo que no les sale tan bien lo colocan como pueden (eso sí, a un precio muy alto). Ellos saben perfectamente qué cerdos, en qué fincas y con cuánta bellota se han alimentado para dar cada uno de los jamones, y por lo tanto qué calidad se puede esperar de ellos.
#3 Leo Ortiz 05/07/2013 12:13:09
¿Por qué en los jamones Joselito no aparece en sus etiquetas referencia ninguna a la raza (Iberico) ni a la calidad (Bellota? Cebo?)? Es porque no son ibericos puros? Solo aparece Jamon Gran Reserva Joselito, que salvo el excelente Marketing de la marca, no significa nada.
#2 Francisco 20/06/2013 17:28:38
He comido mucho jamón a lo largo del tiempo, pero un día tuve la suerte de ir a comer en el pueblo donde trabajo, El Ejido en Almería, a la bodega del jamón que está junto a la plaza del mercado, allí probé por primera vez un plato de Joselito; desde entonces no me puedo resistir a su sabor, siempre que voy por allí me suelo pasar a probarlo. Muchas gracias por hacer tan excelente jamón. Para mí uno de los sabores mas exquisitos que existen
#1 Aguilera 20/06/2013 13:19:17
Sin duda uno de los mejores productos de España, con marcas así sí que se hace marca España...

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