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Iberian Acorn-fed Pork Loin Joselito
Joselito Pork Loin comes from Iberian pigs from Joselito's own herd.
It is made during the winter months, after the montanera period. Joselito Pork Loin is smoked in natural oak wood chimneys and then undergoes a natural curing process of over 6 months in Joselito's drying rooms.
*Pieces weigh approximately 1 - 1.5 kg, so there may be a slight variation in the final price of the product.
The ingredients of Joselito Caña de Lomo are: pork loin, paprika, sea salt, garlic, and sugar.
6 months of natural curing.
Joselito Caña de Lomo should be stored in a cool and dry place.
Joselito Caña de Lomo should be removed from its packaging 24 hours before serving.
For the best flavor and aroma of Joselito Caña de Lomo, it should be served at room temperature between 20 and 25 ºC.
Intense and sweet aroma, with fresh tones accentuated by fine flashes of paprika that transport us to the acorn-filled countryside and green pastures, and slowly enriched by a natural curing process. Its texture, tender and soft in the bite, is a perfect combination of creaminess, juiciness, and distinguished tenderness. The initial explosion of its flavor is exuberant, gently caressing the palate in a subtle and complete way that invites you to continue.
Smoked in natural charcoal and wood chimneys and cured in natural drying rooms.
Iberian Acorn-fed Pork Loin Joselito
Joselito Pork Loin comes from Iberian pigs from Joselito's own herd.
It is made during the winter months, after the montanera period. Joselito Pork Loin is smoked in natural oak wood chimneys and then undergoes a natural curing process of over 6 months in Joselito's drying rooms.
*Pieces weigh approximately 1 - 1.5 kg, so there may be a slight variation in the final price of the product.
The ingredients of Joselito Caña de Lomo are: pork loin, paprika, sea salt, garlic, and sugar.
6 months of natural curing.
Joselito Caña de Lomo should be stored in a cool and dry place.
Joselito Caña de Lomo should be removed from its packaging 24 hours before serving.
For the best flavor and aroma of Joselito Caña de Lomo, it should be served at room temperature between 20 and 25 ºC.
Intense and sweet aroma, with fresh tones accentuated by fine flashes of paprika that transport us to the acorn-filled countryside and green pastures, and slowly enriched by a natural curing process. Its texture, tender and soft in the bite, is a perfect combination of creaminess, juiciness, and distinguished tenderness. The initial explosion of its flavor is exuberant, gently caressing the palate in a subtle and complete way that invites you to continue.
Smoked in natural charcoal and wood chimneys and cured in natural drying rooms.
