Joselito Nude

Lomo Joselito
Lomo Joselito Presa Joselito Secreto Joselito
It is the noblest cold piece, practically free of external fat, aponeurosis and tendons. It requires preparation in advance that consists of trimming it at the cranial, thus obtaining the “pluma” and the “punta de lomo” (top loin).

It contains a high degree of marbling, which gives the piece a unique softness and tenderness.

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

  1. Spinal and semispinal longissimus dorsi
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