Joselito – Ibérico Bellota of absolute world-class quality

Since 1868, the Gómez family has been behind Jamon Joselito, one of the world’s most recognized producers of Ibérico Bellota. The company is based in Guijuelo in Salamanca, which is Spain’s most prestigious area for Ibérico production. Today, Joselito is run by the sixth generation – with the same uncompromising approach to craftsmanship and quality.

100% free-range Iberico pigs – at one with nature

Joselito works exclusively with authentic Iberico Bellota pigs, which roam freely in the open landscapes of western Spain. Each pig has access to up to 3 hectares of natural land, where they live for two years and are naturally fed on acorns, herbs and grass. This diet gives the meat its characteristic nutty depth and the melting pearly white fat – a direct result of a stress-free life in nature.

Traditional craftsmanship – modern perfection

After slaughter, Joselito’s meticulous curing process begins:

Salting: A carefully measured amount of sea salt preserves the meat and initiates enzymatic development.

Resting and drying: The hams rest for 24–48 hours before being dried under controlled conditions.

Maturation in cellars: Hams and shoulders are aged in Joselito’s historic cellars for up to 36 months (24 for shoulder). The cellars have a unique microclimate, documented by the University of Barcelona to contain over 40 different natural fungal species – all contributing to the complex aroma and umami-rich depth.