Joselito

Joselito's history in Guijuelo, Salamanca, goes back to 1868, when Vicente Gómez began the family's ham production there; the name comes from his grandson, nicknamed Joselito, who later put it on the products. Six generations of the Gómez family have run the business since, curing hams in natural drying rooms and century-old cellars on the same ground and raising pigs on open dehesa pasture.

The company distributes to restaurants and shops in a reported 56 countries and has drawn attention from Michelin-starred chefs and gastronomy critics over the years, alongside producing fresh meat and other cured products beyond ham itself. It also runs its own retail points in Madrid, at Velázquez and Las Rozas, putting a direct-to-customer shop front on what is otherwise primarily a producer-and-wholesale operation based in Guijuelo.

More than a century and a half after Vicente Gómez started curing there, Joselito remains one of Guijuelo's oldest continuously family-run ibérico houses, still headquartered where it began and still describing the work, in its own account, as a single obsession carried across six generations: making the best jamón it can. That continuity — same town, same family name, same stated goal across six changes of leadership — is what the company itself points to first when it talks about what sets it apart in a crowded producing region.