VINTAGE HAMS

Each Joselito vintage 
is unique and different

Unique ID for each vintage

Each Joselito ham has an id number for each vintage, like the great wines of the world, so that our clients can appreciate the maturation time tones that each vintage has.

Naturally matured for at least 36 months

The refinement of each piece corresponds to a slow aging in our dark and silent cellars, where each Joselito ham is stored at a constant and natural temperature for at least 36 months for its perfect refinement.

VINTAGE

19
99

Vintage hams matured for over 82 months

In some exceptional cases, the Joselito ham reaches the category of “Vintage” and can reach over 82 months of maturing, the maximum expression of this gastronomic jewel at the most sublime level. Joselito is the first producer to present each ham according to its vintage.
Tasting notes by vintages
Choose the vintage to display the tasting note
  • 2013
  • 2012
  • 2010
  • 2009
  • 2008
  • 2007
  • 2006
  • 2005
  • 2004
  • 2003
  • 2002
  • 2001
  • 1999
  • VINTAGE 2013
    A vintage of mild temperatures and regular rainfall in the pastureland. Fruity holm oak overtones. Balanced experience, golden-pinkish fat with a soft and creamy consistency. Firm but fresh. The taste is mild, alternating in perfect harmony between sweet and savoury. A bouquet reminiscent of Mediterranean woodlands.
  • VINTAGE 2012
    A dry, warm Fattening Season lasting all though the bright autumn, predominant fruit tones in the cork oaks. Ochre-coloured acorns. Warm, intense aroma of dry grass and acorns.
    Very expressive. Salty yet gentle in the mouth with a dense, but distinguished texture. Concentration of aromas of predominantly oily characteristics.
  • VINTAGE 2010
    Slow fattening with regular rain and steadily falling temperatures; the acorn matured through the months of October and November, peaking in December and January. Mature, intensely dark green acorns.
    Fresh and melting balanced aroma, gives the sensations of fruity water.
    Strong first impression in the mouth, melting fat and firm muscle fibres. Delicious sensation that highlights for its harmony and authenticity.
  • VINTAGE 2009
    Late fattening period with irregular rainfall from late December to March, mild temperatures that favoured the preservation of the acorn. Mature, earth and orange-coloured acorns.
    The nose offers an acute concentration of aromas, nuts, hazelnut, sun-dried hay.
    The fat, which melts in the mouth, has great strength. Alternating sweet and savoury flavours in perfect harmony. Outstanding personality.
  • VINTAGE 2008
    Fattening period with irregular rainfall, balanced by cool temperatures that favoured the preservation of the acorn until March. Mature, ochre-coloured acorns.
    The nose first offers an extraordinary and very balanced concentration of aromas, wet earth and dry acorn.
    Delicious fat distributed between the firmly textured muscle fibres that bind the fat. Nutty, hazelnut and oil flavours. Its complexity and lightness in fat are outstanding.
  • VINTAGE 2007
    Early fattening, with plenty of rain on the pasturelands. Mild temperatures and plenty of grass in the field. Mature, dark green acorns. Vegetable background with sensations of ripe fruit in the nose.
    Soft and melts in the mouth, fine, refined fat. Alternating sweet and savoury flavours in perfect harmony. Its personality and tremendous persistence are outstanding.
  • VINTAGE 2006
    A year of mild temperatures and moderate rainfall. Golden-pinkish fat with creamy soft consistency.
    Meat with varying shades from deep red to pale pink, with numerous bright marbled fat that melts in your mouth.
    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.
    Plenty of personality and tremendous persistence.
  • VINTAGE 2005
    The fattening season: Early campaign, the acorn began to fall in early October. Irregular climate, few precipitation and cool temperatures. Acorn in brown tones. Maximum fruit drop in October and early December. Great acorn production in the southwest of Spain.
    Warm and deep aroma reminiscent of dried acorn near the fire. Intense colour. Soft texture. Nuances reminiscent of Mediterranean woodlands.
  • VINTAGE 2004
    Unique and exceptional year. The initial rains and the cold temperatures gave rise to a green and ocher tones acorn. Unparalleled balance in nature, acorn and grass in perfect harmony.
    Warm and deep taste, powerful in the mouth, with reminiscences of acorn dried in the fire, intense and a smooth texture. Presence of "Umami", the fifth primary flavour. Persistent and broad feeling.
  • VINTAGE 2003
    A Fattening Season characterised by intense rainfall, with apple green colours on the pasturelands, inciting the pig to move around. Cleaner, amber green-coloured acorns.
    In a place full of nature, with a perfect combination of sun and water, the fattening excelled due to its great luminosity.
    Tasting note: Warm, intense aroma of dry grass and acorns. Very expressive. Salty yet gentle in the mouth with a dense, but distinguished texture. Exuberant aroma and flavours of predominantly oily characteristics. Balanced and manorial as a whole.
  • VINTAGE 2002
    In a place full of nature, with a perfect combination of sun and water, the fattening excelled due to its great luminosity.
    Amber green coloured acorns. Warm, intense aroma of dry grass and acorns. Very expressive. Salty yet gentle in the mouth with a dense, but distinguished texture. Exuberant aroma and flavours of predominantly oily characteristics. Balanced and manorial as a whole.
  • VINTAGE 2001
    A Fattening Season characterised by intense rainfall, with apple green colours on the pasturelands, inciting the pig to move around. Cleaner, green-coloured acorns. Sensations of ripe fruit in the nose, with oily and nutty aromas over an original vegetable base.
    Serious, powerful and broad on the palate, with reminiscences of iodine and spice together with regular, firm fat. Its optimum salt point lengthens the path in the mouth and enhances the complexity of the ham.
  • VINTAGE 1999
    Early fattening and colourful, with plenty of floral elements on the pasturelands. Mild temperatures and moderate rainfall. Mature, ochre-coloured acorns. Notes of wax and saline, with soft notes of leather in the nose. Ethereal and subtle without being too intense.
    Firm and melts in the mouth, fine, refined fat. Consistent and long, alternating sweet and savoury flavours in perfect harmony. Its personality and tremendous persistence are outstanding
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