
When cut, it is characterised by a firm and compact consistency, with shades ranging from pinkish-white to yellowish-white with streaks of bright red flesh. It is a piece with a smooth texture, but with a very intense flavour and smell.
The jowl is the piece made up of the subcutaneous tissue obtained from the neck and lower neck muscles; made up of the skin, the fatty tissue and the muscle tissue, coming only from adult Joselito Pigs fed in a 100% natural way. The jowl is prepared only with sea salt, pepper, garlic, rosemary and thyme, and is cured naturally for more than 12 months.