More than 36 months of curing give Joselito Ham unique organoleptic qualities.
A mild salting process allows the enzymes to stabilise and helps perfectly conserve the pieces. Joselito Hams and Shoulders are characterised by their low salinity and are considered sweet.
During the winter, in natural drying sheds, the salt migrates slowly through the piece, causing water loss.
During the spring and summer, a process known as “ham sweating” takes place in the natural drying sheds, where the fat melts and penetrates the muscle fibres.
When autumn arrives, the ageing process begins in natural underground cellars, featuring constant temperature and humidity levels. In the cellar, the refining of the Joselito ham and shoulder ham takes place. The piece will remain here for several years until it reaches a perfect organoleptic quality.
At the end of this stage, a rigorous selection process is carried out, “el calado”, a technique used to check the sensory characteristics of each ham and shoulder. The “calado” is made by the Master Slicer by inserting a fine “cala” of bone in several points of the piece. Once this phase is over, the process is finished and the piece is ready. All that remains is to enjoy it.