JOSELITO WHOLE IBÉRICO HAM LEG

Joselito leg ham “Pata Negra” is not like any other. Cured for 7 years, its shape is elongated and stylized and its flesh is fragrant and delicate. Jamón ibérico de bellota, “Pata Negra” has a glossy appearance and a deep ruby red colour. It is finely marbled by the fat of the acorn which gives it a beautiful marble look and gives it great juiciness and a fine texture. The fat, which is one of the great secrets of the Iberian ham, is very aromatic and so fluid that it melts in the mouth flooding the palate with an incomparable flavour, full of nuances, intense and prolonged taste. The curing process makes el Jamón ibérico “Pata Negra” unique in its breed

Iberian ham fat has a high percentage of monounsaturated fatty acids, especially oleic acid, similar to those contained in olive oil and therefore helps to maintain an adequate level of cholesterol in the blood.

In addition, Joselito Jamón Ibérico de bellota is rich in protein and contains vitamin B1, iron, zinc and magnesium, and is totally natural food. 

It is perfectly normal, and a sign of good curation, for the ham to have a layer of mould on it. The mould layer appears naturally during the curing process to stabilise the fats of the Jamón. The bacteria or yeasts existing in this mould favour more natural and healthy curing of the ham, giving it its characteristic aroma of cured products. It is similar to that found on aged cheeses and salami and is generally superficial, so does not affect the ham below the surface.  It does not contain any element harmful to health and once removed will reveal a beautiful and delicious whole Jamón. The recommended way to remove the mould is using a clean cloth (one that doesn't shed fibres) impregnated with light olive or sunflower oil.  

100% Natural – No preservatives or additives - Gluten-free & Lactose-free

Origin: Spain

Net: 7.5kg±

Ingredients: Iberian ham, sea salt

Preservation: Keep the whole Iberian leg in a dry place at approx 10°c.

Serve at room temperature (20°C-25°C).