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.
Joselito Sliced Paleta
Additional information
| Ingredients | The ingredients of the Joselito Shoulder are: shoulder and sea salt. |
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| Maturing | The Joselito Sliced Shoulder goes through a natural curing process of more than 24 months. |
| Format | Joselito Sliced Shoulder of 70 g vacuum packed. |
| Preservation | The Joselito Sliced Ham should be stored at 4-10 °C. |
| Preparation | To enjoy the organoleptic qualities of the Joselito Sliced Ham, it is recommended to remove it from the camera at least 60 min before consumption. |
| Consumption | For a greater enjoyment of the organoleptic qualities of the Joselito Shoulder, it is advisable to consume it at room temperature. |
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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.
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The lomo cane is made during the winter months. After the cane is smoked in natural charcoal and wood fireplaces, it has a long natural curing process for more than 6 months.
Tender texture, light in smoke and paprika, 100% natural. Piece 500 gr.
