#ICUTJOSELITO
Manual Cutting and
Preservation of Joselito Ham
To fully enjoy Joselito Ham, it is important to know the steps to follow when cutting the piece. It is necessary to know how to make precise cuts to get the most out of the ham, and, above all, to do it safely.
Discover Joselito Ham
Joselito Ham is characterized by its slender and elongated silhouette, with a fine shank, black hoof, a 'V'-shaped cut, and the fluidity of its fat, which melts when touched with the fingers.
MAZA (WIDE PART)
Subtle and delicate aroma, the finest and most elegant part in the mouth with just the right amount of fat marbling.
SHANK
A very aromatic part, with a more fibrous texture in the mouth and a very pronounced flavor. It is the least known part of the ham.
PUNTA (TIP)
Very intense aroma, with a juicy texture and a great explosion of flavor due to the high amount of fat marbling it contains.
BABILLA (NARROW PART)
Soft aroma, the most cured part with less fat marbling, with an intense flavor at first.
Discover Joselito Ham
Joselito Ham is characterized by its slender and elongated silhouette, with a fine shank, black hoof, a 'V'-shaped cut, and the fluidity of its fat, which melts when touched with the fingers.
SHANK
A very aromatic part, with a more fibrous texture in the mouth and a very pronounced flavor. It is the least known part of the ham.
MAZA (WIDE PART)
Subtle and delicate aroma, the finest and most elegant part in the mouth with just the right amount of fat marbling.
BABILLA (NARROW PART)
Soft aroma, the most cured part with less fat marbling, with an intense flavor at first.
PUNTA (TIP)
Very intense aroma, with a juicy texture and a great explosion of flavor due to the high amount of fat marbling it contains.
