The Auction of a Lifetime
In an extraordinary display of culinary artistry, Joselito, the esteemed Spanish ham maker, has recently auctioned off a leg of ham that has been carefully aging since 2006. The final bid for this remarkable piece left even the brand itself stunned, underscoring its unique significance. This leg holds the title of the oldest of its kind on the planet and is a proud member of Joselito’s coveted Vintage collection, a distinction that originated from this Salamanca-based Iberian ham company, which began classifying hams by year in 1999.
Classification and Aging Process
Much like fine wines are categorized, Joselito’s hams fall into several classifications based on their aging periods: the Gran Reserva label is for hams cured between four and six years, the Millesime for six to eight years, and the prized Vintage, for those aged beyond eight years. These exceptional hams come from pigs that enjoy the freedom of roaming during the montanera season, picking acorns and grazing in lush pastures, which contributes to their exquisite flavor and aroma. The price tag for this gourmet delicacy can soar as high as €80,000, with estimates starting at €60,000.
Brand manager José Gómez explains that only hams capable of an exquisite aging process spanning eight to ten years make it into this prestigious category. Interestingly, some can even mature for as long as 18 years, though not every piece achieves such remarkable depth.
Among the vast array of Spanish pork delicacies, the Ibérico de bellota stands out as the pinnacle. Sourced from the black Iberian pig, this exceptional ham is known for its foraging habits in the serene woodlands, where it feasts on acorns, imparting an unparalleled taste and texture. The production of these exquisite hams has evolved as a family tradition, with Joselito emerging as a top player in the global arena in recent years.
The Natural Process and Selectivity
The auction price for the 2006 jamón reflects a decade’s worth of dedication to quality and craftsmanship. Initially, there was uncertainty regarding its potential worth, leading to the decision to auction it. This gamble paid off, resulting in a staggering sale price. Following this success, another leg of ham was auctioned off with a similar valuation. Presently, Joselito has about 80 legs of ham that have been aging for over eight years, a living testament to their commitment to excellence.
The montanera season plays a crucial role in the hams’ production. Gomez compares this period to the grape harvest in wine production, emphasizing how climate factors, such as temperature and rainfall, and the variety of acorns available each season dramatically influence the final product. Importantly, he underscores that the hams’ creation relies on a completely natural process. Joselito embraces regenerative grazing practices, which promote healthy soil that nourishes both plants and animals. Their hams contain no preservatives or additives, requiring only sea salt for curing.
However, the journey to acquiring these exquisite hams isn’t solely determined by financial capability. Joselito selectively offers its rare creations to discerning individuals, upscale restaurants, and gourmet shops across the globe, including Spain. They seek clients who genuinely recognize the true value of these delicacies. This extraordinary culinary experience reaches beyond mere availability; it welcomes those with a refined palate to savor a quality that is simply unparalleled.
Source: Elpais
