Preservation method: Joselito Loin should be stored in a cool, dry place.
The Joselito Iberian Bellota Loin is a gourmet product of exceptional quality, made from iberian pigs from its own farm. Its natural curing process of over 6 months, along with traditional smoking, gives it a distinctive flavor and unmatched texture. Ideal for enjoying at room temperature between 20 and 25 ºC.
The Joselito Iberian Bellota Loin is presented as a delicacy, made from the finest Iberian pork from its private farm. This loin comes from pigs fed acorns during the montanera, providing a unique flavor nuance. During winter, it is smoked in traditional chimneys with holm oak wood, intensifying its aroma and giving a special touch to the palate. This artisanal process is complemented by a natural curing that lasts over 6 months in Joselito's own drying houses. Pieces can vary between 1 and 1.5 kg, reflected in the price. To ensure quality, it is recommended to keep the loin in a cool, dry place. When serving, remove the loin from its bag at least 24 hours before enjoying it for the best flavor and aroma. With a balance of creaminess and juiciness, its tasting reveals an exuberant flavor that invites you to come back for more. Ideal for tasting on special occasions or as part of a charcuterie board.
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