Joselito Loin Ham
100% natural, no additives or preservatives
Additional information
Content
- 1 Pieza de Lomo Joselito, envasada al vacío (Peso aprox: 1.1 Kg)
100% natural, no additives or preservatives
Joselito Pork Loin comes from Joselito’s own herd of pigs. It is produced during the winter months. Joselito Pork Loin is smoked in natural wood-burning fireplaces and then undergoes a natural curing process of more than 6 months in Joselito’s drying rooms.
The Pork Loin shows a reddish appearance with various shades, from intense plum red through carmine to a muted vermilion, combined with fine fat marbling — white streaks that intertwine, giving rise to a piece of immense flavor and fragrant aroma. A completely natural food, free of preservatives and additives, that contributes to a healthy and balanced diet thanks to its high protein value.
The ingredients of Joselito Pork Loin are: pork loin, paprika, sea salt, garlic, and sugar.
6 months of natural curing.
Joselito Pork Loin should be stored in a cool, dry place.
Remove Joselito Pork Loin from its packaging 24 hours before consumption.
For the best flavor and aroma, Joselito Pork Loin should be served at room temperature, between 20 and 25 ºC.
An intense and sweet aroma, with fresh notes nuanced by fine hints of paprika that transport us to green fields, slowly enriched by a curing process in natural drying sheds. Its bite is soft and pleasant — a perfect combination of creaminess, juiciness, and refined tenderness. The initial explosion of flavor is exuberant, caressing the palate in a subtle and complete way that invites another taste.
Smoked in natural fireplaces with coal and wood and cured in natural drying sheds.
| Energy value (KJ/Kcal) | 1.326 KJ / 317 Kcal g |
| Protein (g) | 38,8 g |
| Carbohydrates (g) | 1,2 g |
| Fat (g) | 18 g |
| Saturated | 5,8 g |
| Monounsaturated | 10,4 g |
| Polyunsaturated | 1,8 g |
| Dietary fiber (g) | 0 g |
| Salt (g) | 3,5 g |
* Due to its artisanal production and the higher or lower fat infiltration of each piece, there may be slight variations from the values described.