The cut is characterized by being a product of firm and compact consistency and shades that vary between pinkish white and yellowish white with red and bright meat. It is a soft texture piece, but of great intensity in taste and smell.
The jowl is the piece made up of the subcutaneous tissue obtained from the regions of the neck and lower neck muscles. It consists of skin, marbled tissue and muscular tissue from adult pigs only fed with acorn. The jowl is made only with sea salt, pepper, garlic, oregano and thyme, and is naturally cured for more than 12 months.
INGREDIENTS: The ingredients of Papada Joselito are: pork jowl, sea salt, pepper, garlic, oregano and thyme.
CURING PROCESS: The Papada Joselito is naturally cured for more than 12 months.
PRESERVATION: The Papada Joselito should be stored in a cool, dry place until consumed.
PREPARATION: The Papada Joselito must be removed from its packaging 60 min before consumption.
CONSUMPTION: It is recommended to consume the Papada Joselito at room temperature, between 20 and 25 ºC.
TASTING NOTES: Fatty piece with meat slices. Tones of thyme and oregano that give a very aromatic character to the product. Extremely soft texture, which is blunt and very tasty, and its taste lingers in the mouth.
NUTRITIONAL VALUE* - Average nutritional values (g/100g) of the product.
Energy value (KJ/Kcal) 3,238 KJ / 787 Kcal
Protein (g) 7g
Carbohydrates g of which (g) 0 g
Fat 84.3 g of which
Saturated 23.7 g
Monounsaturated 52.2g
Polyunsaturated 8.4g
Dietary fiber (g) 0 g
Salt (g) 2g
* Due to its traditional artisan preparation and the greater or lesser marbling of the pieces, some of the values described above may vary.
The César Nieto 50% Ibérico Cebo Loin is one of the most popular products in our catalogue. It is produced with the Ibérico pork tenderloin that is traditionally stuffed into natural pork casings, before which it is prepared with natural ingredients (Torrevieja Salt Lake salt, Vera Paprika and garlic). Apart from the characteristics of the Ibérico Cebo...
Each envelope of our hand-sliced César Nieto 100% Ibérico Acorn-Fed Shoulder Ham, which includes the Guijuelo D.O. seal and with the exact same quality as our César Nieto Guijuelo D.O. 100% Ibérico Breed Acorn-Fed Ham; yet with its own personal nature. Its curing period is proportionally shorter, therefore its flavours and aromas are very intense, perhaps...
Morcon chorizo Cinco Jotas 800 - 1200 g
CINCO JOTAS 100% IBÉRICO MORCÓN IS OUR NEWEST PRIDE AND JOY. ENJOY THIS UNIQUE FLAVOUR COMBINING A FINE SELECTION OF LOIN, PRESA (SHOULDER CUT) AND TENDERLOIN, ALL NATURALLY CURED FOR 4-6 MONTHS.
The César Nieto Acorn-Fed Cular Salchichón is based on a carefully controlled selection of cuts, which tend to be leaner than those used for Chorizo. It is also diced to a smaller size than the Chorizo. The selection of cuts increases its flavour and differentiates it from other traditional sausage meats. Another characteristic of worth is that paprika is...
Each envelope of Machine -Sliced César Nieto 50% Ibérico Breed Acorn-Fed Shoulder Ham offers the same quality as any César Nieto 50% Ibérico Breed Acorn-Fed Ham, yet with its own particular nature. Its curing period is proportionally shorter, therefore its flavours and aromas are very intense, perhaps even more so than a ham itself, with a range of hues...
A SELECTION OF THE BEST OF CINCO JOTAS AND THE CHINESE BOARD GAME PRESENTED IN A BEAUTIFUL, BRIGHTLY-COLOURED CHEST CINCO JOTAS TANGRAM IS AN EXCLUSIVE DESIGN.
The 100% Ibérico Loin is cosidered to be one of the most estimable cuts obtained from the 100% Ibérico Pig. It is traditionally stuffed into natural pork casing, before which it is prepared mostly with natural ingredients (Torrevieja Salt Lake salt, Vera Paprika and garlic). Apart from the characteristics of the 100% Acorn-Fed Loin meat itself: dark...
Salchichón de bellota 100% Ibérico Cinco Jotas 500 g
AN EXQUISITE 500G AUTHENTIC CINCO JOTAS ACORN-FED 100% IBÉRICO CURED SALCHICHÓN SAUSAGE. TRY THIS DELICACY, PERFECT FOR ENJOYING AT ANY TIME.
The César Nieto 50% Ibérico Cebo Loin is one of the most popular products in our catalogue. It is produced with the Ibérico pork tenderloin that is traditionally stuffed into natural pork casings, before which it is prepared with natural ingredients (Torrevieja Salt Lake salt, Vera Paprika and garlic). Apart from the characteristics of the Ibérico Cebo...
The César Nieto 50% Ibérico Breed Ibérico Cebo Loin is one of the most popular products in our catalogue. It is produced from the Ibérico Pig’s pork tenderloin cut, which is traditionally stuffed into catural casings after it has marinated in an adobo made with natural ingredients (Torrevieja Salt Lake Salt, Vera Paprika and garlic). Apart from the...
Are you sure that you want to report this comment?
Report sent
Your report has been submitted and will be considered by a moderator.
Your report cannot be sent
Write your review
Review sent
Your comment has been submitted and will be available once approved by a moderator.
Your review cannot be sent
Joselito Jowl
The cut is characterized by being a product of firm and compact consistency and shades that vary between pinkish white and yellowish white with red and bright meat. It is a soft texture piece, but of great intensity in taste and smell.
