Joselito Variety Collection
FORMAT
An elegant box that contains a complete selection of Joselito products and pieces, with a call for experimentation in the kitchen through JoselitoLab's haute cuisine recipe book.
INGREDIENTS
Caña de Lomo: pork loin, sea salt, paprika, garlic and sugar.
Chorizo: lean pork, sea salt, paprika, garlic and sugar
Salchichón: lean pork, sea salt, pepper and garlic
Panceta: pork belly, sea salt, pepper, garlic, oregano and thyme
CURING PROCESS
Caña de Lomo: 6 months of natural curing
Chorizo: 6 months of natural curing
Salchichón: 6 months of natural curing
Panceta: 12 months of natural curing
PRESERVATION
The sliced Joselito Ham should be stored at a temperature between 4 - 10ºC. The Caña de Lomo, the Chorizo, the Salchichón and the Panceta Joselito should be stored in a cool and dry place.
PREPARATION
Remove the sliced Joselito Ham from the fridge at least 24 hours before consumption. The Caña de Lomo Joselito, the Chorizo, and the Salchichón Joselito must be removed from the packaging 24 hours before consumption. Remove the Joselito Pancetta from the packaging at least 60 min before consumption.
CONSUMPTION
To fully appreciate the organoleptic qualities of the sliced Joselito Ham, the Caña de Lomo, the Chorizo, the Salchichón and the Joselito Panceta, they should be served at room temperature, between 20 and 25ºC.
