Joselito Nude

Costilla Joselito

Costilla Joselito Ventresca Joselito Picadillo Joselito
The combination of its firm texture, high degree of marbling and high content of oleic acid give this piece an intense flavour and juiciness.

It can be enjoyed fried or grilled.

Only in the months of January, February and March
Of pigs fed in a 100% natural way with acorn and grass.


  1. Intercostal, scalene, rectus and transversus abdominis muscles
  2. Rest of sternothyroid and sternocleidomastoid muscles
  3. Pectoral, thoracic serratus ventralis, external oblique muscles
  4. Diaphragm
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