Cured Panceta Joselito

Handmade product from adult pigs fed with acorn and raised in extensive. The Panceta Joselito is a piece obtained from the thoracic and abdominal regions that goes through a traditional process of salting, marinated and curing, with a touch of thyme and oregano that highlight a product already very aromatic.

The Panceta Joselito has to be enjoyed cut into thin slices, almost transparent. It is a handmade piece, tasty and with soft and creamy texture that at the table will delight the diners.

INGREDIENTS: The ingredients of Panceta Joselito are: bacon, sea salt, pepper, garlic, oregano and thyme.

CURING PROCESS: A natural curing process of 12 months.

FORMAT: Vacuum packed and wrapped in Joselito design paper.

PRESERVATION: The Panceta Joselito should be stored in a cool, dry place until consumed. PREPARATION Remove the Panceta Joselito from the packaging at least 60 min before consumption.

CONSUMPTION: To fully appreciate the organoleptic qualities of the Panceta Joselito, it should be served at room temperature, between 20-25ºC.

TASTING NOTE: Sublime creaminess which seduces every corner of the mouth with its juiciness. Of subtle and soft consistency, with a delicate aromatic herb taste typical of the production of this piece, such as thyme and oregano, the touch of pepper also stands out in the bacon, which adds body to a product with a texture so soft that it melts in the mouth.

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

• Energy value (KJ/Kcal) 3.103 KJ / 754 Kcal
• Protein (g) 7,3 g
• Carbohydrates g of which (g) 0 g
• Fat 80,5 g of which
  • Saturated 22,1 g
  • Monounsaturated 50 g
  • Polyunsaturated 8,4 g
• Dietary fibre (g) 0 g
• Salt (g) 2,2 g

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