100% natural, without additives or preservatives
Handmade product from adult pigs fed with acorn and raised in extensive. The Panceta Joselito is a piece obtained from the thoracic and abdominal regions that goes through a traditional process of salting, marinated and curing, with a touch of thyme and oregano that highlight a product already very aromatic.
The Panceta Joselito has to be enjoyed cut into thin slices, almost transparent. It is a handmade piece, tasty and with soft and creamy texture that at the table will delight the diners.
The ingredients of Panceta Joselito are: bacon, sea salt, pepper, garlic, oregano and thyme.
CURING PROCESS
A natural curing process of 12 months.
FORMAT
Vacuum packed and wrapped in Joselito design paper.
PRESERVATION
The Panceta Joselito should be stored in a cool, dry place until consumed.
PREPARATION
Remove the Panceta Joselito from the packaging at least 60 min before consumption.
CONSUMPTION
To fully appreciate the organoleptic qualities of the Panceta Joselito, it should be served at room temperature, between 20-25ºC.
TASTING NOTE
Sublime creaminess which seduces every corner of the mouth with its juiciness. Of subtle and soft consistency, with a delicate aromatic herb taste typical of the production of this piece, such as thyme and oregano, the touch of pepper also stands out in the bacon, which adds body to a product with a texture so soft that it melts in the mouth.
| Energy value (KJ/Kcal) | 3.103 KJ / 754 Kcal | |
| Protein (g) | 7,3 g | |
| Carbohydrates g of which (g) | 0 g | |
| Fat 80,5 g of which | Saturated | 22,1 g |
| Monounsaturated | 50 g | |
| Polyunsaturated | 8,4 g | |
| Dietary fibre (g) | 0 g | |
| Salt (g) | 2,2 g | |
