JOSELITO JAMON 2004

Made from the Iberico pig which is a descendant of the wild boar and is the last remaining free-grazing breed in Europe

The basis of the pig's diet are acorns and its habitat is the pastureland known as the 'dehesa' which is an ecosystem halfway between forest and landscape

Born and raised in the countryside, theses pigs stay there until they are ready for slaughter

The Joselito ranches are in the southwest of Spain, they fatten up their own herds and have 100% control over the production process from the begining to end

As June and July approach the pigs' diet is restricted in order to start controlling their weight and levels of fat

During the fattening stage known as the 'montera' the pigs graze freely and feed on acorns found beneath the trees

The exercise taken by the pigs through the 'montera'contributes to the excellent quality and tenderness of the meat and also distributes the fat among the meat giving it the marbled effect [good quality meat has a marbled effect which means the fat keeps it moist and tender]

The longer the Jamon is cured for the better the taste or flavour