Curing
100% Natural
Over 36 months of curing give Joselito Ham its unique organoleptic qualities.
Salting
A light salting process allows the stabilization of enzymes and the perfect preservation of the pieces. Joselito Hams and Shoulders are characterized by their low saltiness, often considered sweet.
Resting
During the winter, in natural drying houses, the salt slowly migrates through the piece, causing water loss.
Curing
During spring and summer, the so-called “sweating of the ham” takes place in natural drying houses: the fat melts and penetrates the muscle fibers.
Cellar
In autumn, the aging of the pieces begins, taking place in natural underground cellars with constant temperature and humidity. Here, Joselito Hams and Shoulders are refined, remaining for several years until achieving perfect organoleptic quality.
Piercing Test
At the end of this stage, a rigorous selection known as the “piercing test” is carried out, a technique used to check the sensory characteristics of each Ham and Shoulder. The Master Ham Maker performs this by inserting a small, fine bone probe into several points of the piece. Once this phase is passed, the piece is ready, the process is complete. The only thing left is to enjoy it.
