Name: Joselito Lomo Embuchado
Brand: Joselito
SKU: lomjl
Price: 34.65 EUR
Availability: Discontinued
Rating: 4.4 (18 reviews)

Brand: Joselito

Breed: Iberian

Diet: Acorn Top quality: pig fed exclusively on Acorns and natural feed (more)

Origin: Guijuelo, Salamanca

Cut: Loin

Producer: Joselito

Processing: Joselito's pork loin sausage is made with a selection of the best parts of loin meat from Iberian pigs reared on the open range. Smoked in natural smokers with charcoal and wood and cured slowly in natural drying houses. Stuffed into natural casings. Minimum curing is 5 to 6 months.

Ingredients: Pork loin from acorn-grade Iberian pigs, paprika, garlic and salt. GLUTEN FREE AND LACTOSE FREE.

Production: Iberian pigs reared on the open range.

Taste note: Intense, sweet aroma with nuances of paprika. Texture in a perfect combination of creaminess and juiciness.

Outer appearance: Cylindrical or slightly flattened with small cracks, over 45 mm in diameter and of varying length. In cross-section it is uniform, smooth, with characteristic marbling fat and rosy to red with no abnormal colouring. The flesh is uniform and smooth with no bits of muscle.
Firm, compact consistency that yields slightly to pressure.

Enjoying your lomo embuchado: Remove the plastic vacuum packaging and leave at room temperature at least 1 hour before consuming.
Keep in the fridge, or in some place under 15ºC / 59ºF. Do not freeze.

Expiry date: Minimum 2 months after delivery.

Pork loin sausage ships in a cardboard carton. It is vacuum-packed (see picture).

Joselito label

Several generations at Joselito have shared a single obsession: making the best ham in the world.

Little has changed in processing methods since Joselito was founded in the 19th century, and the producers remain faithful to the same values of their predecessors who began the adventure:

Their own herd of purebred Iberian pigs
Extensive woodlands where the pigs live on the open range
The largest number of hectares possible per pig reserved for exclusive use
Natural curing in drying houses and cellars, where tradition and modernity coexist in perfect harmony

Joselito has its own laboratory where a team of highly qualified specialists runs an extensive, revolutionary R&D programme designed to continue advancing in quality standards to make the best meat products in the world with 100% natural production methods.

Average rating:

4.4

	18 reviews
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		2
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		1
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Kim

Paris

Un régalA régal

J'aime le lomo de bellota en particulier celui de joselito. J'avais beaucoup de difficultés pour en trouver à Paris.
En navigant sur le net j'ai trouvé le nom de Ibergour et à tout hasard j'ai passé une commande pour un lomo.
Bravo pour la qualité du produit, pour la rapidité de l'envoi, et pour le prix (raisonnable).
Je commanderai d'autres produits

June 24, 2013

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luis

alicante

excelenteexcellent

muy buen producto curado tierno y dulce gracias
les seguire comprando pues el lomo de caña esta dulce
y bien curado

June 23, 2013

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RABASA

Alicante

muy bueno aunque caro.very good but expensive.

Aunque la calidad es muy buena, el precio me parece excesivamente caro en comparación con otros similares. Aún así merece la pena adquirirlo.

December 17, 2011

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Anonymous

Le Vésinet

Peut mieux faireCould be better

Etant donné le prix, on peut s'attendre à une qualité élevée mais ce lomo n'est pas à la hauteur des autres sur le site.
Peut-être que celui que j'ai reçu était abimé, mais ce que je peux dire c'est qu'il présentait des tâches noires et avait un gout fort rance.
Je ne le recommande pas.

August 25, 2011

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Anonymous

Bruselas, Bélgica