Jamón Joselito Gran Reserva Deshuesado
Jamón Joselito Gran Reserva Deshuesado

    Boneless Joselito Gran Reserva Ham

    100% natural, no additives or preservatives

    Sin gluten Sin lactosa
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    CONTENIDO
    • Piece of Boneless Joselito Ham 4 - 4.5 kg
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    Joselito Gran Reserva 100% Natural Ham is like no other. Its shape is elongated and slender and its flesh, fragrant and delicate, has a shiny pink to purplish-red appearance.

    Boneless Joselito Ham has fine fat marbling, giving it a beautiful appearance and providing great juiciness and a fine texture. The fat, one of the great secrets of Joselito ham, is very aromatic and so fluid that it melts in the mouth, flooding the palate with an incomparable intense and prolonged flavour, full of nuances.


    The fat in Joselito Ham has a high percentage of monounsaturated fatty acids, especially oleic acid, similar to those found in olive oil, and therefore helps to maintain the right level of cholesterol in the blood. In addition, Joselito Ham is rich in proteins and contains vitamin B1, iron, zinc and magnesium, being a totally natural food.

    Ingredients

    Ham and sea salt.
    Curing
    More than 36 months of natural curing.

    Format

    Vacuum-packed boneless Joselito ham.

    Conservation
    Keep refrigerated between 4 and 10 °C.
    Preparation
    Remove from the chamber 1/2 day before consumption to allow the Joselito Ham to reach room temperature.
    Consumption
    For greater enjoyment of the organoleptic properties of boneless Joselito Ham, it should be consumed at room temperature.
    NUTRITIONAL VALUES*
    Average values per 100 g of product
    Energy value (KJ/Kcal) 1,476 KJ/355 Kcal
    Protein (g) 29.6 g
    Carbohydrates g of which (g) 0 g
    Fat 26.3 g of which Saturated 8.1 g
    Monounsaturated 15.5 g
    Polyunsaturated 2.7 g
    Dietary fibre (g) 0 g
    Salt (g) 3.7 g
    *Due to the handmade production and the greater or lesser fat marbling in the pieces, values with some deviation from those described may be detected.
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