Joselito Vela Chorizo

100% natural, no additives or preservatives

Sin gluten Sin lactosa
  • Piece of vacuum-packed Joselito Vela Chorizo (approx weight.: 250 g)
Chorizo Vela is a mixture of minced meats exclusively from Joselito’s own herd of pigs, seasoned with sea salt, paprika, garlic and sugar. The meat is kneaded and stuffed and undergoes a natural maturation-drying process lasting several months, after which you will taste a piece of meat with an intense flavour and aroma which, when cut, is characterised by fine mincing and a bright red colour with different intensities, typical of the fat marbling in the muscles of the 100% naturally fed pig.
When cut, it is characterised by a fine mince and bright colouring typical of the fat marbling in the muscles of pigs reared in extensive farming.
Whole piece vacuum-packed and wrapped in Joselito design gift wrapping paper.
The ingredients in Chorizo Vela are: lean pork, sea salt, paprika, garlic and sugar.
Joselito Vela Chorizo undergoes more than 3 months of natural curing.
Joselito Vela Chorizo should be stored in a cool, dry place.
Joselito Vela Chorizo should be removed from its packaging 24 hours before consumption.
Joselito Vela Chorizo should be consumed at room temperature, between 20 and 25 ºC. .
Characterised by its juicy, finely minced meat with a tender texture and a touch of paprika that gives it its unmistakable and characteristic red colour. With an intense and unctuous flavour, Joselito Vela Chorizo has a refined cohesion of meat and fat. Being one of the tastiest and most palatable products of the Joselito pig, it is also one of the most distinguished and appreciated pieces of pork in the world.
Average values per 100 g of product
Energy value (KJ/Kcal) 1,752 KJ/423 Kcal
Protein (g) 26 g
Carbohydrates 1.2 g of which (g) 1.2 g
Fat 35.4 g of which Saturated 10.1 g
Monounsaturated 21 g
Polyunsaturated 4.3 g
Dietary fibre (g) 0 g
Salt (g) 3.3 g
*Due to the handmade production and the greater or lesser fat marbling in the pieces, values with some deviation from those described may be detected.