Jamones Joselito

Joselito Pork Loin

100% natural, without additives or preservatives

Sin glutenSin lactosa
Joselito Pork Loin (Caña de Lomo) is made only with Iberian pigs of Joselito's own cottage. It is made in winter, after the fattening period. Later, the Joselito Pork Loin is smoked in natural fireplaces with oak wood. The Joselito Pork Loin has a long process of natural maturing of more than 6 months in Joselito drying chambers.
The Joselito Pork Loin has a reddish appearance of different shades, from intense red plum through carmine to a faded vermilion combined with the unmistakable juice of marbling edges; white lines that are intermixed to give rise to a piece of great flavour and aroma. A totally natural food without preservatives or additives, that provides health due to its high protein value for a healthy and balanced diet.


The ingredients of Joselito Pork Loin are: pork loin, sea salt, garlic and sugar.


A natural curing process of more than 6 months.


Joselito Pork Loin should be kept in a cool, dry place.


Joselito Pork Loin should be removed from its bag 24 hours before consumption.


For the best flavor and aroma of Joselito caña de lomo, it should be served at an ambient temperature between 20 and 25 ºC.


Characterized by an intense and sweet aroma with fresh tones and a delicate touch of paprika that transport us to acorn fields and green pasturelands, enriched by a maturing process in natural drying chambers. Its texture, soft and gentle on the mouth is a perfect combination of creaminess, juiciness and tenderness. The initial burst of flavour is exuberant and caresses the palate encouraging you to eat more.

Smoked in natural fireplaces burning coal and matured in natural drying chambers.

Average values per 100 g of product
Energetic value (KJ/Kcal) 1,326 KJ / 317 Kcal
Protein (g) 38.8 g
Carbohydrates g of which (g) 1.2 g
Fat 18 g of which 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 artisan production and the greater or lesser infiltration of fat that the pieces present, values with some deviation from those described can be detected.