Additional information
| Ingredients | The ingredients of sliced Joselito Lomo are: pork loin, sea salt, paprika, garlic and sugar. |
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| Maturing | The sliced Joselito Lomo goes through a natural curing process of more than 6 months. |
| Format | 1 vacuum packed tray of sliced Joselito Lomo of 70 g. |
| Preservation | The sliced Joselito Lomo should be stored at 4-10 °C. |
| Preparation | Remove the sliced Joselito Lomo from the cold storage at least 24 hours before consumption. |
| Consumption | To fully enjoy the organoleptic qualities of the sliced Joselito Lomo, it is recommended to consume it at room temperature |
| Tasting note | 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. |
