INGREDIENTS
The ingredients of the Joselito Shoulder are: shoulder and sea salt.
MATURING
The Joselito Sliced Shoulder goes through a natural curing process of more than 24 months.
FORMAT
5 blisters of Joselito Sliced Shoulder of 70 g vacuum packed.
PRESERVATION
The Joselito Sliced Ham should be stored at 4-10 °C.
PREPARATION
To enjoy the organoleptic qualities of the Joselito Sliced Ham, it is recommended to remove it from the camera at least 60 min before consumption.
CONSUMPTION
For a greater enjoyment of the organoleptic qualities of the Joselito Shoulder, it is advisable to consume it at room temperature.