Joselito was founded a hundred years ago, and José Gómez is the fourth generation of the same family which since then “has made every possible effort and ploughed all possible knowledge into producing the best ham in the world completely naturally”. These are the words of José Gómez himself, guardian and managing director of Joselito. Gómez, who recently gave an interview with El Semanal that you can read in full, has turned a family business into a point of reference on the international food scene.
For this kind of success, the curing process is one of the most important aspects of the process: in the drying rooms, overlooking the hills, there are more than a thousand windows that are opened and closed depending on the breezes, humidity and the temperature. Hams hang there for a year. Later, in the dark, quiet bodegas, the aroma of the hams is fine-tuned, a long ageing process that takes at least 36 months until they reach their perfect condition in terms of curing and nuance to ensure the sensorial characteristics of Joselito products, particular the Gran Reserva ham, which has been classed as the best in the world.
Another important aspect in the Joselito process lies in the Happy Pigconcept. According to Gómez, “Joselito pigs are happy animals that live freely in large meadows with an exceptional standard of living”.Halfway between forest and pasture, the dehesa or meadow is home to centuries old holm and cork oaks that provide an abundance of acorns for the Joselito ibérico pigs to feed on, in the open air, exposed to the sunshine and natural resources of the area, with between two and four hectares in which to roam and feed completely naturally.
And the fact is that, in the words of Ferran Adrià, “Joselito is a unique, perfect ham”, which is, he assures, a source of “constant inspiration for everyone of us who loves food”. As well as the unconditional support of Adrià, Joselito supplies its products to some of the best chefs and the finest restaurants, gourmet shops and prestige hotels all over the world. Sold in 55 countries, Joselito is currently planning a major international expansion, particularly in Asia. The brand is already widely recognised in Hong Kong, China, Singapore and Japan.
Joselito’s commitment to innovation, which is clear in so many factors, such as the company’s own laboratory with a dedicated team of experts, includes research linked to environmental sustainability to ensure optimum conservation of the meadowland. In this regard, Gómez says: “we have obtained prestigious international FSC Sustainable Forestry certification”, making Joselito the first meat company to receive this recognition of environmental responsibility in the world. This certification acts as an assurance for consumers that Joselito products come from forests that are used rationally following strict rules that ensure conservation and biodiversity standards are met, and that they are operated according to social benefit and economic profitability guidelines.
This capacity for innovation is also evident in Joselito Premium Collection, a project which, Gómez explains, seeks to bring the Joselito world closer to other areas of the art, architecture and fashion worlds To this end Joselito has collaborated with major names such as renowned architect Rafael Moneo (Pritzker and Prince of Asturias awards), fashion designer Andrés Sardá and the charitable Pequeño Deseo Foundation.
