The ingredients of Joselito Pork Loin are: pork, sea salt, garlic and sugar.
A natural maturing process of more than 6 months.
Joselito Pork Loin should be kept in a cool, dry place.
Joselito Pork Loin should be removed from its bag 24 hours before consumption.
Para apreciar o sabor e o aroma do Paio de Lombo Joselito, deve ser consumido a temperatura ambiente entre 20 e 25ºC.
Characterized by an intense and sweet aroma with fresh tones and a delicate touch of paprika that transport us to acorn fields and green pasturelands, enriched by a maturing process in natural drying chambers. Its texture, soft and gentle on the mouth is a perfect combination of creaminess, juiciness and tenderness. The initial burst of flavour is exuberant and caresses the palate encouraging you to eat more.
Smoked in natural fireplaces burning coal and matured in natural drying chambers.
Caña de Lomo is made only with Iberian pig stock of Joselito's own cottage. This Caña de Lomo is made in winter, after the fattening. Later, the Joselito Pork Loin is smoked in natural fireplaces of oak wood. The Joselito Pork Loin has a long process of natural maturing of more than 6 months in Joselito drying chambers.
The 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.
NUTRITIONAL VALUE*Average nutritional values (g/100g) of the product
Carbohydrates1'2g.of which :
Fat18g.of which :
Due to its traditional artisan preparation and the greater or lesser marbling of the pieces, some of the values described above may vary.