years | Joselito

Three levels of curing that define excellence
Grand Reserve	4 to 6 years	Complexity, balance, sweetness
Vintage	6 to 8 years	Intensity, persistence, character
Vintage	8+ years	Extreme rarity, sensory depth

Notes of wax and salt flats, with faint hints of leather on the nose. Ethereal and subtle, without the need to be very intense.

Firm and melting on the palate entry, it has refined and delicate fat. Forceful and long, alternating sweet and salty flavors in perfect harmony. Notable for its personality and tremendous persistence. An early and colorful season, with an abundance of floral elements in the Mediterranean forest. Mild temperatures and moderate rainfall. Ripe fruit with ochre tones.

Sensations of ripe fruit on the nose, with oily and nutty aromas over an original vegetal background.

On the palate it is serious, powerful, and broad, with iodized and spicy notes accompanying homogeneous, well-integrated fat. Its optimal salt point lengthens the palate journey and enhances the ham’s complexity. A season marked by heavy rains, with predominance of apple-green fields, favoring pig movement. Washed fruit in green tones.

In a flourishing natural environment, we had a perfect combination of sun and water this season, which stood out for its brightness.

Amber-green fruit. Intense, warm aroma of dry grass. Very expressive. Smooth and saline on the palate, with dense, elegant texture. Great variety of flavors and aromas, with an oily accent. A particularly balanced whole.

Intense, warm aroma of dry grass. Very expressive. Saline and smooth on the palate entry, with dense but distinguished texture. Exuberance of aromas and flavors dominated by an oily character. Balanced and stately overall.

Season marked by heavy rainfall, predominance of apple-green fields, encouraging pig movement. Washed fruit with amber-green tones. In an overflowing natural habitat, perfect climatic combination of sun and water, the season stood out for its great brightness.

A unique and exceptional year. Early rains and cold temperatures determined fruit with green and ochre hues.

Unparalleled balance in nature, fruit and pasture in perfect synchrony. Warm, deep flavor, very powerful on the palate entry, with notes of fire-dried fruit, intense and smooth in texture. Presence of the fifth primary taste, umami. Persistent and broad sensation.

Fat between golden and pinkish, soft and unctuous in consistency.

Meat with shades ranging from deep red to pale pink, with numerous infiltrations of shiny marbled fat that melts on the palate. Its flavor is soft and delicate, slightly sweet at the start, with the surprising unctuousness of its fat melting sublimely in the mouth. Strong personality and tremendous persistence. A year of mild temperatures and moderate rainfall.

Early season with abundant rains, mild temperatures, and plentiful grass in the fields.

Ripe fruit of dark green hue. Vegetal background with ripe fruit sensations on the nose. Smooth and melting on the palate entry, with refined, delicate fat. Alternates sweet and salty flavors in perfect harmony. Notable for its personality and tremendous persistence.

On the nose, an extraordinary concentration of aromas attacks us: very balanced, with scents of damp earth and nuts.

Delicious fat distributed among the muscle fibers with firm texture. Flavor of nuts, hazelnut, and oil. Notable for its complexity and lightness in the fat. A season with irregular rainfall offset by cool temperatures, favoring fruit preservation until March. Ripe fruit with ochre tones.

Ripe fruit with earthy and orange tones. On the nose, an acute concentration of aromas: nuts, hazelnut, sun-dried hay.

The melting fat on the palate entry is powerful. Alternates sweet and salty flavors in perfect harmony. Notable for its personality. A late season with irregular rainfall from December to March, mild temperatures that favored fruit preservation.

Ripe fruit of deep, intense green. Fresh, melting, and balanced aroma, evoking fruity water.

Powerful on palate entry, with melting fat and firm muscle fibers. Delicious sensation notable for harmony and authenticity. A slow-paced season with regular rainfall and gradually decreasing temperatures, the fruit matured through October and November, reaching its peak in December and January.

Sensations of ripe fruit on the nose along with oily and nutty aromas over an original vegetal background.

Balanced, serious, and powerful on the palate, with iodized and spicy notes accompanying homogeneous, well-integrated fat. A season marked by abundant rainfall, with predominance of apple-green fields, stimulating Joselito pigs’ movement. Washed fruit in green tones.

Very expressive. Fruit in ochre tones. Saline and smooth palate entry with dense yet distinguished texture.

Concentration of aromas dominated by oily character. Intense, warm aroma of dry grass and hazelnut. Early season marked by a dry, warm autumn. Great brightness and fruit predominance.

Balanced sensations, fat between golden and pinkish, soft and unctuous in consistency.

Consistent yet fresh. Its flavor is smooth, alternating sweet and salty in perfect harmony. Fragrance reminiscent of the Mediterranean forest. Vintage of mild temperatures and regular rainfall in the forest. Fruit predominance.

Intense, bright color, aroma of damp earth and nuts.

Spicy aromas and powerful flavor. Fine texture and complexity in the union with fat. Remarkable for its persistence. Exceptional, long season with abundant rainfall.

Fat that melts in the mouth, silky and pleasant. Smooth texture. Firm muscle, infiltration perfectly fused.

Relaxing aroma, vegetal background with green apple, very subtle, engaging all five senses. A mild and humid season.

Melting fat with high antioxidant content, persistent flavors. Aroma of Mediterranean forest, floral, deep, and warm.

A calm, peaceful montanera, with regular rainfall and pleasant temperatures. Abundance of grass and acorns.

Late montanera, grass with mustard flowers in autumn, irregular rains, cold in January and February, acorns very well preserved, full of monounsaturated fatty acids and antioxidants.

Firm texture, garnet color, infiltrated fat that melts on the palate, aroma of sun-dried grass, tasty and incisive.

The sky gifted us with heavy rainfall this montanera, cool temperatures, abundant grass and acorns. Its elaboration and subsequent tasting help us understand the dehesa ecosystem.

Presents itself with special brightness, nutty aroma, hazelnut, highly complex nose, inviting us to return to remember its origin in the countryside.

Late montanera, regular rainfall, abundance of acorns from cork oaks and holm oaks, lush vegetation in pastures and forages, mild temperatures, maximum tranquility.

Joselito Ham 2019 shows multiple shades of red, infiltration that penetrates the meat and enhances its flavor. Floral and honey aromas, delicate yet deep and balanced.

Time as the Supreme Ingredient

Each piece tells a story, each vintage holds a unique moment in time.

Gran Reserva, Millésime, and Vintage: three categories that define perfect maturation.

Grand Reserve

Vintage