JOSELITO HAM GRAN RESERVA 100% NATURAL, WITHOUT ADDITIVES OR PRESERVATIVES
- Sku 052021
- Brand Jamón Joselito Gran Reserva
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JOSELITO HAM GRAN RESERVA 100% NATURAL, WITHOUT ADDITIVES OR PRESERVATIVES
The Joselito Gran Reserva 100% Natural Ham is unlike any other. Its shape is elongated and slender and its flesh, fragrant and delicate, has a shiny appearance, between pink and purple red.
It is finely streaked by acorn fat that gives it a beautiful marbled appearance and provides it with great juiciness and a fine texture. The fat, one of the great secrets of Joselito Ham, is very aromatic and so fluid that it melts in the mouth, flooding the palate with an incomparable flavor, full of nuances, intense and prolonged.
The fat in Joselito Ham has a high percentage of monounsaturated fatty acids, especially oleic acid, similar to those found in olive oil and, therefore, helps to maintain an adequate level of cholesterol in the blood. In addition, Joselito Ham is rich in protein and contains vitamin B1, iron, zinc and magnesium, being a totally natural food.
- INGREDIENTS: Ham and sea salt.
- CURING: Joselito Ham goes through a natural curing process of more than 36 months.
- CONSERVATION OF WHOLE PIECE: Store Joselito Ham in a dry place at room temperature (approx. 20º - 25ºC).
- STORAGE SLICED HAM: Store cold between 4 and 10ºC.
- PREPARATION: You must know how to cut and keep the Joselito Ham in perfect condition. For more information visit: Joselito Ham Cut.
- CONSUMPTION: For a greater enjoyment of the organoleptic properties of Joselito Gran Reserva Ham, it is recommended to consume it at room temperature.
- TASTING NOTES: Fine leg ham. Golden to pinkish fat with a soft and unctuous consistency. Meat with a variation of tones from deep red to pale pink, with numerous infiltrations of bright marbled fat that melts on the palate. Its flavor is smooth and delicate, slightly sweet in the attack, surprising the unctuousness of its fat melting sublimely on the palate.
* Due to its artisanal elaboration and the greater or lesser infiltration of fat that the pieces present, values with some deviation from those described can be detected.
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