CAÑA DE LOMO

The cured loin is produced in the winter, following the montanera (seasonal maturing). The oak wood is burned to allow the product to smoke naturally. Joselito cured loin undergoes a slow maturation and natural drying process for a period of at least six months.

Since 1868, Vicente Gómez has guarded the secret of a tradition passed down through six generations with a single mission: to produce the best ham in the world.

Weight: 70 g

Pork, sea salt, garlic and sugar.

Allergens:

Per 100 grams of product
1.326 kJ / 317 kcal
Total fat: 18 g
of which saturated: 5.8 g
of which monounsaturated: 10.4 g
of which polyunsaturated: 1.8 g
Fiber: 0 g
Protein: 38.8 g
Carbohydrates: 1.2 g
Salt: 3.5 g

Store in the refrigerator between 4 and 10°C. Remove from the refrigerator 1 hour before serving.
Serve at room temperature to fully enjoy its flavor and aroma.