The elegance, excellence and delicacy of JOSELITO ham reflect the devotion to detail, commitment to quality and accumulated experience of a family whose tradition in the business ever since 19th century in Spain. We monitor the production cycle from beginning to end, our hams are salted and cured in the time-honoured traditional way, using only sea salt as ingredient. Each ham is aged for at least 3 full years in our cellars, there, in the silent darkness and naturally constant temperature, it slowly acquires the characteristics that will make it uniquely and inimitably delicious. made using the hind leg of an adult pork, cut at the ischio-pubic symphysis, including the full leg, bone and musculature. It is then duly salted and cured. Ham is deboned just before packing.