Joselito, an ally to your health

Joselito, an ally to your health

24.FEB.2014

The consumption of Joselito ham reduces the risk of suffering from cardiovascular disease, helps to reduce cholesterol and protects you from atherosclerosis. (Mayoral, P. et al. The Journal of nutrition, health and aging 2003; 7;2: 84-89.)

 

In recent years, Joselito has conducted and promoted studies that show the beneficial properties that Joselito ham has for the health of people that consume it. These studies were carried out in collaboration with the research departments at the University of Salamanca, the Complutense University of Madrid, the University of Extremadura, the University of Cordoba, the University of Seville and the University of Evora in Portugal.

 

The findings of these medical research studies have shown that the fat and tissue composition of Joselito ham is beneficial for our bodies. The oleic acid, vitamins and antioxidants it contains are good for the heart and patients with heart problems since they reduce plastic fats. Their regulatory power over blood pressure significantly reduces the risk of developing clots and lowers cholesterol. Moreover, among its many other properties, Joselito ham also has high quantities of iron, calcium and vitamin D, which are essential for growth and the strengthening of bones. And, of course, it contains great quantities of Omega-3 fatty acids, which is the same we find in olive oil and is fundamental to our good health. 


The key lies in the free-range rearing and feeding of Joselito pigs, which eat acorns with high contents of oleic acid and natural antioxidants. In fact, some studies from the University of Salamanca have covered a large portion of this research in international publications. 

 

Through the preservation and perfecting of priceless traditional working methods and techniques transferred over generations, Joselito, in its quest to improve its product and satisfy its customers, has also focused on innovation in recent years, using the most cutting-edge technologies provided by an increasingly modern and technological society, allowing us to gain greater and better control of the entire process by monitoring the whole cycle.

 

For this reason, a research and development department was created several years ago, made up of fist-class agrarian engineers, agriculturists and veterinarians, where we analyse everything from the quality of the soils, pastures and acorns in the rangelands to the final composition of the finished product. This is all for the purpose of remaining faithful to our principles: making the best meat product in the world with 100% natural production.







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