Joselito Cured Pork Loin

6 months of natural curing.

Joselito Pork Loin should be stored in a cool, dry place.

Joselito Pork Loin should be removed from its packaging 24 hours before consumption.

For the best flavor and aroma of Joselito Pork Loin, it should be served at room temperature between 20 and 25 ºC.

An intense and sweet aroma, with fresh notes nuanced by fine hints of paprika that transport us to the green fields, slowly enriched by a curing process in natural drying houses. Its texture, tender and smooth to the bite, is a perfect combination of creaminess, juiciness, and distinguished tenderness. The initial explosion of flavor is exuberant, caressing the palate in a subtle and complete way, inviting you to continue.

Smoked in natural charcoal and wood chimneys and cured in natural drying houses.

The Joselito Pork Loin comes from pigs of Joselito’s own herd. It is produced during the winter months. The Joselito Pork Loin is smoked in natural wood-fired chimneys and then undergoes a natural curing process of more than 6 months in Joselito’s drying houses.

The Pork Loin shows a reddish appearance in various shades, from deep plum red, through carmine, to a muted vermilion, combined with the unmistakable juiciness provided by the fine marbling of fat; white lines interspersed to create a piece of immense flavor and fragrant aroma. A completely natural food, without preservatives or additives, that contributes to a healthy diet thanks to its high protein value.