'El mejor jamón del mundo': that's how culinary legend Ferran Adrià described this ham, made from the hind legs of acorn-fed Ibérico pigs and salted and cured in ideal conditions by Joselito. The combination of the quality of the pigs, their diet, the fact they roam freely in the open air, the marbling of the intramuscular fat and the way the meat is cured ensures the superb quality that makes Joselito world-famous.