100% natural, without additives or preservatives
An elegant box containing a complete selection of Joselito products and pieces, with a call to experiment in the kitchen through the haute cuisine recipes of JoselitoLab.
Gran Reserva Ham: Ham and sea salt
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
Pancetta: pork belly, sea salt, pepper, garlic, oregano, and thyme.
Gran Reserva Ham: More than 48 months of curing
Caña de Lomo: 6 months of natural curing
Chorizo: 6 months of natural curing
Salchichón: 6 months of natural curing
Pancetta: 12 months of natural curing
The sliced Joselito Ham should be stored between 4–10ºC. The Caña de Lomo, Chorizo, Salchichón, and Pancetta Joselito should be stored in a cool, dry place.
Remove the sliced Joselito Ham from cold storage at least 24 hours before consumption. Remove the Caña de Lomo, Chorizo, and Salchichón Joselito from their packaging 24 hours before consumption. Remove the Pancetta Joselito from its packaging at least 60 minutes before consumption.
To fully appreciate the organoleptic qualities of the sliced Joselito Ham, Caña de Lomo, Chorizo, Salchichón, and Pancetta Joselito, they should be served at room temperature between 20 and 25ºC.