Joselito

Great Reserve 100% Ibérico ham (Jamón), black label – Pata negra, Guijuelo – Salamanca

7 - 8 kg
100% Natural No Preservatives Lactose-Free Gluten-free

7 096 kr

946,13 kr / kg VAT included

Format:
Quantity: Max 1

Usually ships within 4 working days

Ham Quality icon

Learn the basics concepts to understand the different colour labels, appellation of origin, and types of quality of Ibérico and Serrano ham (jamón) and shoulder ham (paleta).

race

iberico 100

Ibérico 100%
(pata negra)

Weight

7 to 8 kg

7 to 8 kg

BODY PART

Jamón (back leg)

Jamón
(back leg)

PIG DIET

Bellota (acorn)

Bellota
(acorn)

FLAVOUR

Smooth

MATURING

More than 36 months

Black  (Pata Negra)

LABEL OF QUALITY:

Black (Pata Negra)


Drinks Pairing

Drinks Pairing Suggestions:

  • Medium red: Tempranillo
  • Medium red: Rioja crianza
  • Cava Brut
  • Fortified wine: Sherry Manzanilla
  • Fortified wine: Sherry Fino
  • Light Body Beer: Lager, Pilsener & Blonde Ale
  • Castille-Salamanca

    Joselito Gran Reserva ham (jamón), black label - pata negra, is considered the best ham in the world.

    Joselito hams are unique in flavor and characteristics. Its flavor is soft, delicate and a little sweet. Its shape is elongated and stylized and its flesh is fragrant and delicate, has a glossy appearance and a colour between pink and purple red.

    It is finely marbled by the fat of the acorn which gives it a beautiful marble look and gives it great juiciness and a fine texture. The fat, which is one of the great secrets of the Iberian ham, is very aromatic and so fluid that it melts in the mouth flooding the palate with an incomparable flavour, full of nuances, intense and prolonged taste. The flavour is mild and delicate, slightly sweet at first, and the sublime unctuousness of the fat melting on the palate is a delightful surprise.

    Iberian ham fat has a high percentage of monounsaturated fatty acids, especially oleic acid, similar to those contained in olive oil and therefore helps to maintain an adequate level of cholesterol in the blood. In addition, Joselito Ham is rich in protein and contains vitamin B1, iron, zinc and magnesium, and is a totally natural food.

    Joselito hams are from the area of Guijuelo, Salamanca. The pig has been only fed with acorns and pastures. An incomparable ham!

    Joselito Gran Reserva ham (jamón), black label - pata negra, is considered the best ham in the world.

    Joselito hams are unique in flavor and characteristics. Its flavor is soft, delicate and a little sweet. Its shape is elongated and stylized and its flesh is fragrant and delicate, has a glossy appearance and a colour between pink and purple red.

    It is finely marbled by the fat of the acorn which gives it a beautiful marble look and gives it great juiciness and a fine texture. The fat, which is one of the great secrets of the Iberian ham, is very aromatic and so fluid that it melts in the mouth flooding the palate with an incomparable flavour, full of nuances, intense and prolonged taste. The flavour is mild and delicate, slightly sweet at first, and the sublime unctuousness of the fat melting on the palate is a delightful surprise.

    Iberian ham fat has a high percentage of monounsaturated fatty acids, especially oleic acid, similar to those contained in olive oil and therefore helps to maintain an adequate level of cholesterol in the blood. In addition, Joselito Ham is rich in protein and contains vitamin B1, iron, zinc and magnesium, and is a totally natural food.

    Joselito hams are from the area of Guijuelo, Salamanca. The pig has been only fed with acorns and pastures. An incomparable ham!

    Ham and sea salt. 100% natural, no additives or preservatives.

    Average nutritional values per 100 ml/g. The % have been calculated based on the reference intake of an average adult (8400 Kj / 2000 Kcal):

    Energy value (Kj)
    1476 Kj
    Energy value (Kcal)
    355 Kcal
    Fats
    26,3 g
    Saturated fats
    8,1 g
    Carbohydrates
    0 g
    Sugars
    0 g
    Proteins
    29,6 g
    Salt
    3,7 g

    We recommend to preserve Spanish ham products in a cool and dry place, away from high temperatures, direct sunlight and heating sources. Room temperature of about 18º - 22ºC is adequate. Avoid storing it near stoves, ovens or heating systems in order to preserve its flavour and aroma. Any cut surface should be covered by the ham’s outer covering of rind and fat (or a clean dish towel) to preserve moisture and prevent drying out and loss of quality.

    If you received a full ham leg and plan to store it for some time before consumption, we recommend storing it without wrapping in a cool and dry place, avoiding hot rooms and with excessive humidity, ideally slightly ventilated for making the ham drying process as natural as possible. Some places we recommend are storage rooms, private garages, warehouses and kitchens. Even so, the ham will not deteriorate if it spends a few days in a place that is a little hot, the grease will simply sweat.

    Though the maximum consuming time for full hams with bone is one year, normally hams are consumed in around 3 months. Actually, ham will continue its natural drying process so if the ham is started some months after receiving it, the product will only be more dried than at the beginning.

    Any cut surface should be covered by the ham’s outer covering of rind and fat to preserve moisture and prevent drying out and loss of quality.

    How should ham be consumed?

    Ham should be consumed at room temperature, when it will have a lustrous appearance. When too cold, the fat will appear opaque. Any ham that is cut should be consumed immediately, or covered in plastic wrap, to avoid prolonged exposure of the ham to air.

    In addition, each time you finish slicing the ham leg, you should protect the cut area with butcher paper, a cloth moistened with olive oil, or with a bit of the trimmed skin and fat layer, so that the cut area remains fresh. To further protect the ham, you may cover it with a clean dish towel.

    How to slice a ham leg?

    Remove the layer of fat from the top and the sides of the leg until the meat is exposed. Trim the fat as you slice. Cut small, very thin slices, including some of the fat which holds much of the flavor. Slice downwards with your free hand behind the knife.

    If you plan to consume the entire ham in a day or two, you can remove the skin and fat completely. If not, it is better only remove the skin and outer fat layer from the area to be sliced that day. To enjoy the flavor and texture of a fine Spanish ham leg, slice the ham with a long sharp knife in the following order: first the rump half, then the rump end and lastly the shank.

    The meat nearest the bone is difficult to slice well, and can be cut into small chunks for use in soups and stews. The ham bone itself is also excellent for flavoring broths, soups and stews, and may be cut and frozen for later use.

    SKU: SK01000000012

    Producer: Cárnicas Joselito S.L.

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