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Joselito Ham Vintage 2011

Sin glutenSin lactosa
INGREDIENTS

Ham and sea salt

CURING

The Joselito Vintage Ham from 2011 has more than 9 years of natural curing.

PRESERVATION

Keep Joselito Ham in a dry place at room temperature (approx. 20º - 25ºC).

PREPARATION

You should know how to cut and keep the Joselito Ham in perfect condition. For more information visit: Cut Joselito Ham

Consumption

For greater enjoyment of the organoleptic properties of Joselito Vintage Ham from 2011, it is recommended to consume it at room temperature.

TASTING NOTE
Fine leg ham. Golden-pinkish fat with creamy soft consistency. Meat with varying shades from deep red to pale pink, with numerous bright marbled fat that melts in your mouth. The flavour is mild and delicate, slightly sweet at first, and the sublime unctuousness of the fat melting on the palate is a delightful surprise.
Ekomi