Jamón Serrano
This is the “cured ham” from white pigs,
fed with a mixed diet of authorized commercial compound
feed.
Jamón Ibérico
Only ham from the Iberian pig is allowed to be called
Jamón Ibérico. If no mention is made
of bellota, then take for granted that the pig was
fed with authorised commercial compound feed and
only if you’re lucky they have tasted some
acorns. Still, its taste is more refined than an
ordinary Jamón Serrano.
Jamón Ibérico de Recebo
Ham from the Iberian pig with fed with acorns and
authorised compound feed during the last months
of feeding.
Jamón Ibérico de Bellota
Iberian ham from pigs that have been fed exclusively
with acorns and herbs. This is the most refined
ham available! Difference in quality depends now
on the time of curation and the “know-how”
of its producer.
Paletilla / Paleta
While Jamon/Ham is fromthe hind leg of the pig,
paletilla is the front leg. A paleta has an excellent
taste and the same processes of ham-making applies.
The Paleta will tend to have a sweater flavour.
The art of
the Joselito Brand
The Ibérico black-foot pig
Origin
The Ibérico pig is a descendant of the wild
boar and is the last remaining freegrazing
breed in Europe.
The following features are what define an Ibérico
pig and differentiate it from other
breeds:
• Fine, long hindquarters
• A long defined snout
• Forward pointing ears, with a tendency to
flop forwards over the eyes.
• A high, arched ribcage
• Capacity to infiltrate large quantities
of fat in its muscles
• A tendency to fatty flesh
The Ibérico Pig’s
Natural Habitat
The Ibérico pig’s habitat is the pastureland
known as the ‘dehesa’. The dehesa, an
ecosystem halfway between forest and grassland,
is one of the most typical and
beautiful features of the Iberian landscape. The
acorn, which is the fruit of Holm,
Cork and Gall Oaks, is the basis of the pigs' diet,
and these oak woods make up the
pastureland.
The pigs thrive and grow in the dehesa. They feed
from it and contribute to its
conservation thanks to the success of Ibérico
pork products.
Geography
It is in southwest Spain where we find the acorn-bearing
dehesas and the Joselito
ranches. Joselito raise and fatten up their own
herds, having 100% control over the
production process from beginning to end.
Husbandry
Born and raised in the countryside, these pigs stay
in the dehesa until they are
ready for slaughter.
Rearing starts when the piglet stops relying on
its mother for food, with the piglet
weighing approximately 10-12kgs. This continues
until it weighs about 23kgs.
Rearing and feeding are entirely traditional with
a diet based only on natural
products.
As June and July approach, the pigs’ diet
is restricted in order to start controlling
their weight and the levels of fat.
During the fattening stage, known as the ‘montanera’,
the pigs graze freely and feed
on acorns found beneath the trees. This particular
diet reaches its peak between
the months of November and January (the acorn season),
and is complemented
with fresh grass, roots and aromatic herbs.
The constant exercise taken by the pigs as they
search for acorns throughout the
montanera is one of the determining factors of the
excellent quality and the
tenderness of the meat. (Plus, the exercise distributes
the fat throughout the
muscle giving the meat the marbled effect typical
of a good ibérico product.)
The animals chosen for the montanera, are the most
developed and mature
animals. For two reasons:
• Having stopped growing, any food the pigs
eat will turn into fat. Due to their diet this will
be primarily made up of acorns and it is this that
gives the end product its distinctive flavour and
aroma.
• The animals are strong and capable of surviving
the autumn and winter
months in the open countryside.
Curing
The long and slow curing process sets Iberian ham
apart from all others. It usually
starts at the coldest point of winter so as to be
able to take advantage of the
gradual increase in temperature leading up to late
summer. During the winter
months, cold mountain winds blow onto the hams while
in direct contrast, during
the hot summer, the hams sweat and shed a significant
proportion of their weight
in fat.
It is not until the following winter that the final
slow process of ageing takes place
in the dark silent cellars. Here, the darkness,
humidity and temperature are
perfect for the completion of the curing process,
allowing the hams’ unique flavour
and aroma to develop fully.
The Secret of the Taste
This comes about as a result of the combination
of four key elements:
• Cárnicas Joselito own large areas
of land where they breed stock of guaranteed origin.
• The natural, balanced diet is the key to
the exquisite sensory quality of the meat.
• The production and curing process is traditional
and therefore typically slow.
• Only the best hams are selected, uniform
in their supreme shape and excellent aroma.
Cárnicas Joselito, now in its fifth generation,
continues to follow the artisan
tradition of their ancestors with a completely natural
curing process, assuring us
that we are being offered an unrivalled product.
Tasting Note
Joselito Gran Reserva Ham Campaign 2004
La Montanera: characterized by
intense precipitations, with a predominance of the
apple green of the pastures that encourages the
pig’s movement. With acorn washed in amber-green
tones. It is a
boundless natural habitant, with a perfect climactic
combination of sun and water; the montanera stands
out because of its very brightness.
Tasting Note: Warm and intense
aroma of acorn and hay. Extremely expressive. Salty
burst in the mouth with a deep but distinguished
texture. An oily character predominates over the
exuberance of aromas and flavours. It is well-balanced
and noble overall.
