Description
When cut, it is characterized by variations in shades from intense purple-red to pale pink with numerous infiltration of the fat of the pig raised in extensive. Acorn-fed Iberian sausage certified red label category
Ingredients: Lean pork, sea salt, pepper and garlic.
Curing: natural healing process of more than 6 months.
Tip: To enjoy the maximum flavor of Joselito salami, it should be consumed at room temperature. Its conservation must be in the refrigerator.
