Cured 40 months minimum. 
Jamon Joselito Gran Reserva Bellota Ham
- 6 months guarantee
- No questions asked
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Better together
Description of Jamon Joselito Gran Reserva Bellota Ham
- Price
- €81.00/kg VAT included
- Brand
- Joselito
- Breed
- Iberian (breed purity not indicated by the producer)
- Diet
- Bellota Top quality: pig fed exclusively on acorns (more)
- Curing
- At least 40 months.
- Origin
- Guijuelo, Salamanca
- Cut
- Hind leg
- Producer
- Cárnicas Joselito
- Nutrition facts
- Each 100 grams of this ham contains the following, approximately: Calories (Energy): 328 Kcal / 1371 KJ, Protein: 29,2 g, Total carbohydrate: <0,8 g (sugar 0 g), Total Fat: 23,5 g (8,2 g Saturated fat), Dietary fiber: 0 g, Sodium: 0,9 g
- Processing
- Ham from Iberian pigs reared on the open range in woodlands owned by Joselito in the southwest of the Iberian peninsula, on a diet of acorns (bellota in Spanish) during the fattening period. Natural drying houses and cellars give the cuts refined aromas and unique sensory characteristics.
Normally, Iberico pigs are born at the beginning of the year and fed in farms until the autumn, when they are put out to pasture so they can eat acorns and grass for two or three months. But Joselito's pigs are among the few who spend two seasons grazing in the mountains. Once their first winter is over, they return to the farm until the next acorn season. This extra helping of acorns, and the fact that they are almost two years old when slaughtered, significantly enhances the meat.
- Ingredients
- Ham from bellota-grade Iberian pigs, salt. Gluten free.
- Production
- Iberian pigs reared on the open range.
- Taste note
- Joselito Iberian ham is firm and melts in the mouth. Translucent, fine fat and harmonious alternation between sweet and salty taste.
- Outer appearance
- Ham with a slender hoof. Rosy, golden fat with a soft, oily consistency. Numerous red hues in the flesh with glossy marbling fat.
- Storing and expiry date
- It depends on the format. See "Presentation" below.
- Yield
- One 8-kg piece gives about 3 kg net of ham slices (between 35 and 40 portions, 80 g each). More info
Together with Cinco Jotas, Joselito is the most prestigious brand. It is the most expensive ham and is found only in specialized stores.
These pieces tend to be larger than usual and have more fat, both marbled and outer. They require little salt for curing but take longer to mature. The flavor is mild, slightly sweet and rich in aromas.
This is the favorite ham of great chefs like Ferran Adrià, Alain Ducasse, Juan Mari Arzak, Joël Robuchon, Carme Ruscalleda, Martín Berasategui, Pedro Subijana and others.
Together with Ferran Adrià, Joselito has created JoselitoLab, a place for culinary research and creativity with Iberian ham as its centerpiece. Some of the recipes suggested by Adrià and his team from El Bulli are artichokes with quail eggs and Joselito ham, escalivada (smoky grilled vegetables) with Joselito vinaigrette and Joselito risotto. They have also created new products using ham fat, such as very special flavorful oil, butter and mayonnaise.
Packaging
Hams and shoulders are not packed in individual cartons. We place all the items you purchase in the smallest possible number of cartons to save on shipping costs. If you prefer having them packed in a different way, email us at info@ibergour.com indicating how many hams/shoulders you want, where you want them shipped and how you want them packed. We will calculate the additional cost of shipping according to your indications.
Bone-in
We ship the whole ham wrapped in grease-free paper and an outside cloth wrapper, all encased in a plastic bag for maximum hygiene. When you receive it, take it out of the bag and remove all the wrapping. You can keep it hung by the string at room temperature for up to 6 months before starting it. Once cutting has started, consume it in 1-2 months.
Once the ham has been started, mold may appear around the carving area if nothing has been consumed for several days, especially in damp climates or environments. This is normal; all you need to do is discard the first slice to eliminate the mold.
Boneless +€12.60
We remove the rind and the bone, cutting it into as many parts as you wish, and vacuum wrap each piece separately. We leave only the edible fat (ready to slice and serve).
- Keep it in the refrigerator.
- Expires 6 months after delivery.
- Once a piece is unwrapped it should be consumed within 2 weeks.
- Bones are included for making broth and in cooking.
Click on “+ options” to choose the number of pieces you want (default value is one).
Sliced
We slice your entire ham and wrap the slices in 100-gram vacuum packs, separating them with plastic strips for easier serving.
- Keep in the refrigerator.
- Expires 6 months after delivery.
- Once a pack has been opened, consume it within 2-3 days.
- Bones are included for making broth and cooking.
We can slice the ham by machine (+€41.25) or with a knife (+€88.90). Click on “+ options” to choose how you want it sliced (default is machine sliced).
Shipping & Delivery Date
- We ship to all countries in the European Union, plus Monaco.
- Shipping speeds for Ireland [choose a different destination]
Standard Shipping €17.33 To be delivered between on Thursday, March 28 and on Monday, April 01.* Super Express shipping €78.65 To be delivered between on Monday, March 25 and on Tuesday, March 26.* * These dates are valid if you do not request any handling. If you request any additional service (boning, slicing, etc.), add 2 working days.
You will choose your shipping speed later at checkout, after you fill in your delivery address.
Contact us after placing your order, and we will ship it on the date of your choice.
Sales statistics
On sale since December 4, 2006
- Nº 3 in sales of 18 hams for purchase at IberGour.
- Nº 1 in repeat purchase : 31.8% of customers have re-ordered this product.
Why buy from IberGour?
- Specialists in online sales
- More than 25,000 clients throughout Europe
- Direct selling from Spain, at spanish prices
- Standard delivery in 4-6 days, Express in 1-2 days
- Payment by card, PayPal or bank transfer
- Returns Guarantee
Our customers' reviews
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Average rating: 
4.4 (see how the average rating is calculated)
How to slice a spanish cured ham
The slicing of a ham with a knife is part of the genuine, quality Iberico ham tasting experience. It is a simple process too, with the right equipment. Nevertheless, certain safety measures should be observed.
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See a complete step by step guide, with images
Other products from Joselito Jamones and Paletas (shoulder hams)
Joselito Jamones and Paletas (shoulder hams)
Joselito
Several generations at Joselito have shared a single obsession: making the best ham in the world.
Little has changed in processing methods since Joselito was founded in the 19th century, and the producers remain faithful to the same values of their predecessors who began the adventure:
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Joselito has its own laboratory where a team of highly qualified specialists runs an extensive, revolutionary R&D programme designed to continue advancing in quality standards to make the best meat products in the world with 100% natural production methods.
