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Boneless Joselito Shoulder Ham Gran Reserva

100% natural, without additives or preservatives

Sin glutenSin lactosa
paleta-loncheada.png
The Joselito Boneless Shoulder Ham is produced with the anterior extremity of the pig that, after the process of salting and natural curing-aging, is boned. In this way, we make the most of the piece and it makes the cutting easier.

This product is made with the anterior extremity from adult pigs raised in extensive and fed only with acorn, that gives them an unmistakable flavour and texture. It is a thin paw with soft and unctuous marbles of fat that melt in the succulent scarlet meat. It stands out for being a particularly juicy, aromatic and very tasty piece that sublimely seduces the palate.


The Joselito Boneless Shoulder Ham is a product produced with the anterior extremity of the pig that, after the process of salting and natural curing-aging, is boned. In this way, we make the most of the piece and it makes the cutting easier.

INGREDIENTS

The ingredients of the Joselito Paleta are: pork shoulder and sea salt.

CURING PROCESS

The Joselito Paleta goes through a natural curing process of more than 24 months.

FORMAT

Boneless Joselito Paleta and vacuum packed. Wrapped in Joselito red gift paper.

PRESERVATION

The Joselito Paleta should be stored at 4-10 ° C.

PREPARATION

To enjoy the organoleptic qualities of the Joselito Paleta, it is recommended to remove it from the fridge at least 60 minutes before consumption.

CONSUMPTION

For a greater enjoyment of the organoleptic qualities of the Joselito Paleta, it is advisable to consume it at room temperature.
NUTRITIONAL VALUE*
Average nutritional values (g/100g) of the product
Energy value (KJ/Kcal) 1,532 KJ / 369 Kcal
Protein (g) 29.2 g
Carbohydrates g of which (g) 0 g
Fat 34,6 g of which Saturated 8.5 g
Monounsaturated 16.4 g
Polyunsaturated 3.1 g
Dietary fibre (g) 0 g
Salt (g) 4.2 g
* Due to its traditional artisan preparation and the greater or lesser marbling of the pieces, some of the values described above may vary.
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