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Description
FORMAT
An elegant box containing a complete selection of Joselito products and pieces, with a call for experimentation in the kitchen through the JoselitoLab haute cuisine recipe book.
INGREDIENTS
Ham Gran Reserva: ham and sea salt Pork loin: pork loin, sea salt, paprika, garlic and sugar Chorizo: lean pork, sea salt, paprika, garlic and sugar Salchichón: lean pork, sea salt, pepper and garlic Panceta: pork belly , sea salt, pepper, garlic, oregano and thyme.
HEALING
Gran Reserva Ham: More than 48 months cured Loin: 6 months naturally cured Chorizo: 6 months naturally cured Salchichón: 6 months naturally cured Pancetta: 12 months naturally cured
CONSERVATION
Sliced Joselito Ham should be stored at a temperature between 4 – 10ºC.
The Joselito Pork Loin, Chorizo, Salchichón and Panceta should be stored in a cool, dry place.
The Joselito Pork Loin, Chorizo, Salchichón and Panceta should be stored in a cool, dry place.
PREPARATION
Remove the Joselito Sliced Ham from the chamber at least 24 hours before consumption.
The Joselito Pork Loin, Chorizo and Joselito Salchichón should be removed from the packaging 24 hours before consumption.
Remove the Joselito Bacon from the packaging at least 60 minutes before consumption.
The Joselito Pork Loin, Chorizo and Joselito Salchichón should be removed from the packaging 24 hours before consumption.
Remove the Joselito Bacon from the packaging at least 60 minutes before consumption.
CONSUMPTION
In order to fully appreciate the organoleptic qualities of Joselito Sliced Ham, Joselito Pork Loin, Chorizo, Salchichón and Pancetta, they should be served at room temperature, between 20 and 25ºC.
