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100 gr Pack of Joselito Lomo Iberico de Bellota
100-gram vacuum pack.
See about packaging, below.
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Joselito Lomo Iberico Bellota - Sliced

4.7 stars 4.7 (based on 9 customer reviews)
We are no longer selling this product, nor do we plan on selling it again.

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    Description of Joselito Lomo Iberico Bellota - Sliced

    Brand
    Joselito
    Breed
    Iberian
    Diet
    Bellota Top quality: pig fed exclusively on acorns (more)
    Origin
    Guijuelo, Salamanca
    Cut
    Loin
    Hog cuts: loin
    Producer
    Joselito
    Slicing
    Thinly cold-sliced with a slicing machine and hand packed. Different packs in an order may come from different pieces and batches.
    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.
    Ingredients
    Pork loin from bellota-grade Iberian pigs, paprika, garlic and salt. GLUTEN FREE AND LACTOSE FREE.
    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.
    Outer appearance
    In cross-section it is uniform, smooth, with marbling fat and rosy to red with no abnormal colouring. The flesh is uniform and smooth with no bits of muscle.
    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.

    Packaging

    Packaging

    For purchases of 1 to 9 packs, each of them ships in an easy-open blister, and they are all packed in a white cardboard box to prevent damage during shipping.

    Joselito Lomo Iberico Bellota - Sliced individual blister pack
    Individual blister pack

    Purchases of 10 or more packs are packed in a box (see photo). All shipped in a white box to prevent damage during shipping.

    Box for 10 or more packs of Joselito Lomo Iberico Bellota - Sliced
    Box for 10 or more packs
    Open box of Joselito Lomo Iberico Bellota - Sliced
    The open box
    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
    • No questions asked
    • No small print

    Why buy from IberGour?

    • Specialists in online sales
    • More than 25,000 clients throughout Europe
    • Direct selling from Spain, at spanish prices

    Our customers' reviews

    9 reviews
    5 stars
     
    8
    4 stars
     
    0
    3 stars
     
    1
    2 stars
     
    0
    1 stars
     
    0

    Average rating: 4.7 stars 4.7 (see how the average rating is calculated)

    5 stars In praise of Pata Negra Ham and Ibergour !, June 17, 2012
    Malcolm Gliksten (London UK) Has purchased this product at IberGour

    I found the best of the four I ordered is the Frexnense. Most intense flavour. Really Excellent. Secondly, the Jabugo Velasquez but the Jabugo Huelva Summum also very close.
    The least good was the Joselito.

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    Browse all 9 reviews

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      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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