Joselito Pork Jowl

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.

INGREDIENTS

Pork jowl, sea salt, pepper, garlic, rosemary and thyme.

CURING

Joselito Pork Jowls are cured naturally for more than 12 months.

CONSERVATION

Joselito Pork Jowl should be stored in a cool, dry place until ready for consumption.

PREPARATION

Joselito Pork Jowl should be removed from its packaging at least 1 hour before consumption.

CONSUMPTION

Joselito Pork Jowl should be consumed at room temperature, between 20 and 25 ºC.

TASTING NOTE

Fatty piece with meat marbling. Hints of thyme and rosemary give the product a very aromatic character. Extremely smooth texture, full-bodied and very flavourful, with a long-lasting taste in the mouth.

NUTRITIONAL VALUES*

Average values per 100 g of product

Energy value (KJ/Kcal)		3,238 KJ/787 Kcal
Protein (g)		7 g
Carbohydrates <0.8 g of which (g)		0 g
Fat 84.3 g of which	Saturated	23.7 g
	Monounsaturated	52.2 g
	Polyunsaturated	8.4 g
Dietary fibre (g)		0 g
Salt (g)		2 g

*Due to the handmade production and the greater or lesser fat marbling in the pieces, values with some deviation from those described may be detected.