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50 gr Pack of sliced Joselito Bellota tenderloin
50-gram vacuum pack.
See about packaging, below.
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50 gr Pack of sliced Joselito Bellota tenderloin

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Description of 50 gr Pack of sliced Joselito Bellota tenderloin

Brand
Joselito
Breed
Iberian
Processing
Joselito's pork loin sausage is made with a selection of the best parts of loin meat from Iberian pigs reared on the open range. Smoked in natural smokers with charcoal and wood and cured slowly in natural drying houses. Stuffed into natural casings. Minimum curing is 5 to 6 months.
Production
Iberian pigs reared on the open range.
Taste note
Intense, sweet aroma with nuances of paprika. Texture in a perfect combination of creaminess and juiciness.
Enjoying your lomo
Remove the slices from the package and lay them out on a plate at room temperature for 20 minutes before serving. This way they will retain their characteristic appearance, fragrance, flavour and texture.
Store in the refrigerator; do not freeze. It is best to eat the product within 3 days after opening the pack.
Expiry date
Minimum 2 months after delivery.
We guarantee that you will love this product, or we will pick it up for free and give you a full refund
We guarantee that you will love this product, or we will pick it up for free and give you a full refund
  • 6 months guarantee
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Joselito Jamones and Paletas (shoulder hams)

Joselito

Joselito label

Several generations at Joselito have shared a single obsession: making the best ham in the world.

Little has changed in processing methods since Joselito was founded in the 19th century, and the producers remain faithful to the same values of their predecessors who began the adventure:

  • Their own herd of purebred Iberian pigs
  • Extensive woodlands where the pigs live on the open range
  • The largest number of hectares possible per pig reserved for exclusive use
  • Natural curing in drying houses and cellars, where tradition and modernity coexist in perfect harmony

Joselito has its own laboratory where a team of highly qualified specialists runs an extensive, revolutionary R&D programme designed to continue advancing in quality standards to make the best meat products in the world with 100% natural production methods.

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