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Salchichón Vela Joselito


Salchichón Joselito

100% natural, without additives or preservatives

Gluten free & lactose free


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For greater enjoyment of the product qualities, the sausage is carefully sliced according to the most appropriate thickness standards.

With a soft touch of pepper that offers an intense aroma to the extra-fine mince with which the Salchichón Joselito is prepared, also seasoned with sea salt and garlic. At a glance, you can see a wide range of shades between purple and red that reflect a fleshy structure and a brilliant colouration that will cause an extraordinary taste experience, a perfect coordination of the finest chopped meat with the exact point of pepper and garlic.

INGREDIENTS: The ingredients of the Salchichón Joselito are: lean pork, sea salt, pepper and garlic

MATURING: The Joselito Salchichón goes through a natural curing process of more than 6 months.

FORMAT: Whole piece, wrapped in Joselito red gift paper.

PRESERVATION: The Joselito Salchichón should be kept in a cool, dry place.

PREPARATION: The Joselito Salchichón must be removed from its package 24 hours before served

CONSUMPTION: To appreciate the taste and aroma of the Joselito Salchichón, it should be consumed at room temperature between 20 and 25 ºC

TASTING NOTE: Produced with noble pieces of the Iberian pig. It has an intense aroma and great balance between fat, lean meat and the perfect amount of pepper and garlic. Its flavour is fresh and delicate and has a tender and juicy texture derived from mincing the meat twice. Cured in natural drying chambers and cellars

NUTRITIONAL VALUE* - Average nutritional values (g/100g) of the product.

  • Energy value (KJ/Kcal) 1.843 KJ / 445 Kcal
  • Protein (g) 26,6 g
  • Carbohydrates g of which (g) 0 g
  • Fat 37,6 g of which
    • Saturated 10,9 g
    • Monounsaturated 22,3 g
    • Polyunsaturated 4,4 g
  • Dietary fibre (g) 0 g
  • Salt (g) 3,5 g

* Due to its traditional artisan preparation and the greater or lesser marbling of the pieces, some of the values described above may vary.

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