Joselito Variety Collection
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
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
Bacon: pork belly, sea salt, pepper, garlic, oregano and thyme.
CURING
Pork Loin: 6 months of natural curing
Chorizo: 6 months of natural curing
Salchichón: 6 months of natural curing
Bacon: 12 months of natural curing
CONSERVATION
Sliced Joselito Ham should be stored at a temperature between 4 - 10 °C. Joselito Pork Loin, Chorizo, Salchichón and Bacon should be stored in a cool, dry place.
PREPARATION
Remove Sliced Joselito Ham from the chamber at least 24 hours before consumption. The Joselito Pork Loin, the Chorizo and the Joselito Salchichón must be removed from the packaging 24 hours before consumption. Remove the Joselito Bacon from the packaging at least 1 hour before consumption.
CONSUMPTION
In order to fully appreciate the organoleptic qualities of Sliced Joselito Ham, Joselito Pork Loin, Joselito Chorizo, Joselito Salchichón and Joselito Bacon, they should be served at room temperature, between 20 and 25 °C.
