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.
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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.
