The ingredients of sliced Joselito Lomo are: pork loin, sea salt, paprika, garlic and sugar.
The sliced Joselito Lomo goes through a natural curing process of more than 6 months.
1 vacuum packed tray of sliced Joselito Lomo of 70 g.
The sliced Joselito Lomo should be stored at 4-10 °C.
Remove the sliced Joselito Lomo from the cold storage at least 24 hours before consumption.
To fully enjoy the organoleptic qualities of the sliced Joselito Lomo, it is recommended to consume it at room temperature
With a touch of smoke and paprika, it has a soft texture. It is a red-purple meat with light degree of marbling, which develops an immense and unctuous flavour when tasting, with that characteristic touch of paprika which gives the piece so much personality.