JOSELITO SAUSAGE

DESCRIPTION

The ingredients of the Joselito Salchichón are: lean pork, sea salt, paprika, garlic and sugar. Bars of 1.3 to 1.4 kg

CURING TIME: 6 months of natural curing

PREPARATION: The Joselito Salchichón should be removed 24h before bagging.

PREPARATION: The Joselito Salchichón should be removed 24h before bagging

CONSERVATION AND CONSUMPTION

Joselito Salchichón should be kept in a cool and dry place

To appreciate the flavour and aroma of Salchichón Joselito, it should be consumed at room temperature, between 20 and 25ºC.