100% natural, without additives or preservatives
Joselito Shoulder Jamon Gran Reserva
Additional information
| Ingredients | Ham and sea salt |
|---|---|
| Curing Process | More than 36 months of natural curing |
| Preservation | Keep Joselito Ham in a dry place at room temperature (approx. 20º – 25ºC). |
| Consumption | For a greater enjoyment of the organoleptic qualities of the Joselito Ham, it is advisable to consume it at room temperature. |
Related products
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The Joselito Shoulder is the product from adult pigs, made with the forelimb, which includes the entire musculoskeletal piece, and which undergoes the corresponding process of salting, curing-maturing, deboning and finally slicing.
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Coppa is the triangular-shaped piece found after the loin in the cranial area, it shares the
same muscles as the loin (longissimus, lumbar and thoracic), although only the portions
into which it is inserted. This piece also includes the muscles located in the dorsal region of
the neck, as well as the rhomboid cervicis and the part of the thoracic and cervical trapezius
that are not included in the paleta, it comes exclusively from pigs. Seasoned with sea salt,
pepper and garlic and cased in intestines, which has passed through a maturing-drying
process, which ensures it is very stable and has a characteristic aroma and flavour. -
Handmade product from adult pigs fed with acorn and raised in extensive. The Panceta Joselito is a piece obtained from the thoracic and abdominal regions that goes through a traditional process of salting, marinated and curing, with a touch of thyme and oregano that highlight a product already very aromatic.
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Joselito Ham Gran Reserva is not like any other. Its shape is elongated and stylized and its flesh is fragrant and delicate, has a glossy appearance and a colour between pink and purple red
