Joselito 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 Caña de Lomo 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 Caña de Lomo 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.
