Tasting of Two Platinum

Two ways of working Iberian ham, two regions of Spain whose acorn-fed Iberian hams are probably the best hams in the world. Differences in the salting and maturing processes, together with the different climatic zones of each region, give each ham different nuances that translate into different sensations when they reach the palate. Two incredible delicacies. Jamón Joselito Gran Reserva is a gastronomic jewel, tradition and innovation, love for detail, eternal surprise, elegance and finesse. A 100% natural curing process combined with the tradition of more than a century of experience in the sector allows us to present to you what has been declared "The best ham in the world". Soft, delicate flavour, slightly sweet in the mouth, with a surprising smoothness to the fat, which melts in the palate. Jamón Bellota D.O.P. Jabugo is a 100% purebred Iberian acorn-fed acorn-fed ham. The product is shiny, from pink to purplish red in color with optimal fat infiltration. Its exterior fat is firm and oily. Its exterior fat is firm and oily. Sweet and powerful flavour that surprises the palate and is very pleasant in the aftertaste, which lingers for a long time. Recommended for very demanding palates. Just two words: Jamón and Jabugo. Need we say more? It is arguably one of the best Iberian acorn-fed cured (back leg) hams in the world.