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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 Lomo Caña are: pork loin, paprika, sea salt, garlic, and sugar.
6 months of natural curing.
Joselito Lomo Caña should be stored in a cool and dry place.
Joselito Lomo Caña should be removed from its packaging 24 hours before serving.
For the best taste and aroma of Joselito Lomo Caña, it should be served at room temperature between 20 and 25 ºC.
Intense and sweet aroma, with fresh tones tempered by fine flashes of paprika that transport us to the acorn-filled fields and greenery of the pasture, and slowly enriched by a natural curing process in drying rooms. Its texture, tender and soft to 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, enticing for continuous enjoyment.
Smoked in natural charcoal and wood fireplaces 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 Lomo Caña are: pork loin, paprika, sea salt, garlic, and sugar.
6 months of natural curing.
Joselito Lomo Caña should be stored in a cool and dry place.
Joselito Lomo Caña should be removed from its packaging 24 hours before serving.
For the best taste and aroma of Joselito Lomo Caña, it should be served at room temperature between 20 and 25 ºC.
Intense and sweet aroma, with fresh tones tempered by fine flashes of paprika that transport us to the acorn-filled fields and greenery of the pasture, and slowly enriched by a natural curing process in drying rooms. Its texture, tender and soft to 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, enticing for continuous enjoyment.
Smoked in natural charcoal and wood fireplaces and cured in natural drying rooms.
