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Selection of Joselito products. Pack consisting of
Selection of Joselito products. Pack consisting of:
8x Blísteres Jamón Joselito Loncheado 70g
1x Panceta Joselito +/- 600g
1x Sobrasada Joselito +/- 600g
1/2 Lomo Joselito +/- 550g
1/2 Chorizo Joselito +/- 550g
1/2 Salchichón Joselito +/- 550g
1x Pinza Joselito Pig-Up de maestro cortador
1x Libro Joselito Lab
1x Mandil Joselito de maestro cortador
FORMAT
A sophisticated box is presented that houses an extensive variety of Joselito products and items, with an emphasis on culinary exploration through JoselitoLab's haute cuisine recipe book.
INGREDIENTS
Gran Reserva Ham: Ham and sea salt are the only components. Loin of Pork: The ingredients comprise pork loin, sea salt, paprika, garlic and sugar. Chorizo: This product is composed of lean pork, sea salt, paprika, garlic and sugar. Salchichón: The ingredients used are lean pork, sea salt, pepper and garlic. Pancetta: Ingredients include pork belly, sea salt, pepper, garlic, oregano and thyme.
CURING
Gran Reserva Ham: It undergoes a curing process that exceeds 48 months. Loin of pork loin: This product is cured naturally for 6 months. Chorizo: Chorizo undergoes a natural curing process of 6 months. Salchichón: Salchichón is cured naturally for 6 months. Panceta: This product is naturally cured for 12 months.
PREPARATION
Sliced Joselito Ham should be removed from the chamber at least 24 hours before consumption. The Joselito Pork Loin, Joselito Chorizo and Joselito Salchichón should be removed from the packaging 24 hours before consumption. Joselito Bacon should be removed from the packaging at least 60 minutes before consumption.
CONSUMPTION
To fully enjoy the sensory qualities of Joselito Sliced Ham, Joselito Pork Loin, Chorizo, Salchichón and Panceta Joselito, they should be served at room temperature, keeping them between 20 and 25ºC.
Selection of Joselito products. Pack consisting of
Selection of Joselito products. Pack consisting of:
8x Blísteres Jamón Joselito Loncheado 70g
1x Panceta Joselito +/- 600g
1x Sobrasada Joselito +/- 600g
1/2 Lomo Joselito +/- 550g
1/2 Chorizo Joselito +/- 550g
1/2 Salchichón Joselito +/- 550g
1x Pinza Joselito Pig-Up de maestro cortador
1x Libro Joselito Lab
1x Mandil Joselito de maestro cortador
FORMAT
A sophisticated box is presented that houses an extensive variety of Joselito products and items, with an emphasis on culinary exploration through JoselitoLab's haute cuisine recipe book.
INGREDIENTS
Gran Reserva Ham: Ham and sea salt are the only components. Loin of Pork: The ingredients comprise pork loin, sea salt, paprika, garlic and sugar. Chorizo: This product is composed of lean pork, sea salt, paprika, garlic and sugar. Salchichón: The ingredients used are lean pork, sea salt, pepper and garlic. Pancetta: Ingredients include pork belly, sea salt, pepper, garlic, oregano and thyme.
CURING
Gran Reserva Ham: It undergoes a curing process that exceeds 48 months. Loin of pork loin: This product is cured naturally for 6 months. Chorizo: Chorizo undergoes a natural curing process of 6 months. Salchichón: Salchichón is cured naturally for 6 months. Panceta: This product is naturally cured for 12 months.
PREPARATION
Sliced Joselito Ham should be removed from the chamber at least 24 hours before consumption. The Joselito Pork Loin, Joselito Chorizo and Joselito Salchichón should be removed from the packaging 24 hours before consumption. Joselito Bacon should be removed from the packaging at least 60 minutes before consumption.
CONSUMPTION
To fully enjoy the sensory qualities of Joselito Sliced Ham, Joselito Pork Loin, Chorizo, Salchichón and Panceta Joselito, they should be served at room temperature, keeping them between 20 and 25ºC.
