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. |
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The Chorizo Vela is the mixture of minced meat exclusively from Joselito’s own pig cottage, seasoned with sea salt, paprika, garlic and sugar. The meat is kneaded and stuffed and goes through a natural process of maturing and drying for several months, after which you will taste a piece of intense flavour and aroma that, when cut, is characterized by a fine mince and a brilliant red colouring with different tones, characteristic of fat marbling in the muscles of the acorn fed pig.
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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.
