INGREDIENTS: The ingredients of the Joselito Paleta are: pork shoulder and sea salt.
CURING PROCESS: The Joselito Paleta goes through a natural curing process of more than 24 months.
FORMAT: Boneless Joselito Paleta and vacuum packed. Wrapped in Joselito red gift paper.
PRESERVATION: The Joselito Paleta should be stored at 4-10 ° C.
PREPARATION: To enjoy the organoleptic qualities of the Joselito Paleta, it is recommended to remove it from the fridge at least 60 minutes before consumption.
CONSUMPTION: For a greater enjoyment of the organoleptic qualities of the Joselito Paleta, it is advisable to consume it at room temperature.
NUTRITIONAL VALUES* - Average values per 100 g of product.
Energetic value (KJ/Kcal) 1,532 KJ / 369 Kcal
Protein (g) 29.2 g
Carbohydrates g of which (g) 0 g
Fat 28 g of which
Saturated 8.5 g
Monounsaturated 16.4 g
Polyunsaturated 3.1 g
Dietary fiber (g) 0 g
Salt (g) 4.2 g
* Due to its artisan production and the greater or lesser infiltration of fat that the pieces present, values with some deviation from those described can be detected.
As easy as can be to enjoy this excellent sample of our César Nieto Acorn-Fed Ibérico flavours:
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The César Nieto 50% Ibérico Acorn Fed Loin is considered to be one of our star products by our clients. It is produced with one of the most estimable cuts of the Ibérico Pig: the pork tenderloin. The loin is traditionally stuffed into natural pork casings, before which it is prepared with natural ingredients (Torrevieja Salt Lake salt, Vera Paprika and...
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Gluten free & lactose free
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These individual packs is the most...