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  1. Joselito

    Guijuelo (Spain)

    Breads, Red Meat, Rich Fish, Soft Cheese, Vegetables, White Meat


    Intense and prolonged taste, full of nuances. Recognized for its paprika aroma and for its soft texture which contrasts with a powerful product, full of flavour, scented and with great taste intensity and an amazing juiciness. It is the unmistakable flavour of a piece elaborated artisanally and in a traditional way that has become, together with the ham, the signature product of the Iberian pig.

     

    Chorizo is a mixture of minced meats, coming from only the fine pieces of pork, seasoned with sea salt, paprika, garlic and sugar, mixed and cased in intestines, which has passed through a maturing-drying process, characterised by its red colour and characteristic aroma and flavour. This cut is characterized by a thick mince and bright colouring, characteristic of the marbling in the muscles of a free-range pig.

     

    INGREDIENTS

    The ingredients of the Joselito Chorizo are: lean pork, sea salt, paprika and sugar.

    MATURING

    The Joselito Sliced Chorizo goes through a natural curing process of more than 6 months.

    PRESERVATION

    The Joselito Sliced Salchichón should be kept refrigerated.

    PREPARATION

    It is recommended to remove the Joselito Sliced Chorizo from the chamber at least 60 min before consumption.

    CONSUMPTION

    To fully appreciate the taste and aroma of Joselito Chorizo, it should be consumed at room temperature between 20 and 25 ºC.

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  2. Joselito

    Guijuelo (Spain)

    Breads, Red Meat, Rich Fish, Soft Cheese, Vegetables, White Meat


    Delicate slices characterized by their softness and refined mixture of minced meat. The touch of pepper brings eloquence to a balanced combination of tastes that the palate perceives as authentic, thanks to the artisan process of elaboration and to the proper infiltration of the fat of the pig in the muscles, typical of extensive breeding.

     

    With a soft touch of pepper that offers an intense aroma to the extra-fine mince with which the Salchichón Joselito is prepared, also seasoned with sea salt and garlic. At a glance, you can see a wide range of shades between purple and red that reflect a fleshy structure and a brilliant colouration that will cause an extraordinary taste experience, a perfect coordination of the finest chopped meat with the exact point of pepper and garlic. For greater enjoyment of the product qualities, the sausage is carefully sliced according to the most appropriate thickness standards.

     

    INGREDIENTS 

    The ingredients of the Joselito Sliced Salchichón are: lean pork, sea salt, pepper and garlic.

    MATURING

    The Joselito Sliced Salchichón goes through a natural curing process of more than 6 months.

    PRESERVATION

    The Joselito Sliced Salchichón should be kept refrigerated.

    PREPARATION

    It is recommended to take the Joselito Sliced Salchichón from the refrigerator 60 min before serving to be able to fully appreciate its aroma and flavour.

    CONSUMPTION

    It is recommended to consume the Joselito Sliced Salchichón at room temperature.

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  3. Pasquale Bros. - Redondo Iglecias

    Spain (Spain)

    Breads, Red Meat, Rich Fish, Soft Cheese, Vegetables, White Meat


    Top-quality acorn-fed (Jamon) from the Free-Range Iberico pigs fed with acorns during the “Montanera” period. A slow dry-cure process of more than 30 months in our Bodegas, located in Candelario, in a natural environment with a special climate, which confers the product with exceptional organoleptic characteristics.

    Characterized by its black hoof and slender shape, our acorn-fed (Jamon) has an intense and bright red colour and sweet flavour given by the acorns and the low levels of salt used in the process. This results in an unforgettable gastronomical experience.

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  4. Joselito

    Guijuelo (Spain)

    Breads, Red Meat, Rich Fish, Soft Cheese, Vegetables, White Meat


    With a touch of smoke and paprika, it has a soft texture. It is a red-purple meat with light degree of marbling, which develops an immense and unctuous flavour when tasting, with that characteristic touch of paprika which gives the piece so much personality.

     

    INGREDIENTS

    The ingredients of Joselito Sliced Lomo are: pork loin, sea salt, paprika, garlic and sugar.

    MATURING

    The Joselito Sliced Lomo goes through a natural curing process of more than 6 months.

    PRESERVATION

    The Joselito Sliced Salchichón should be kept refrigerated.

    PREPARATION

    Remove the Joselito Lomo from the cold storage at least 24 hours before consumption.

    CONSUMPTION

    To fully enjoy the organoleptic qualities of the Joselito Pork Loin, it is recommended to consume it at room temperature.

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  5. Pasquale Bros. - Redondo Iglecias

    Spain (Spain)

    Breads, Red Meat, Rich Fish, Soft Cheese, Vegetables, White Meat


    Top-quality acorn-fed (Jamon) from the Free-Range Iberico pigs fed with acorns during the “Montanera” period. A slow dry-cure process of more than 36 months in our Bodegas, located in Candelario, in a natural environment with a special climate, which confers the product with exceptional organoleptic characteristics.

    Characterized by its black hoof and slender shape, our acorn-fed (Jamon) has an intense and bright red colour and sweet flavour given by the acorns and the low levels of salt used in the process. This results in an unforgettable gastronomical experience.

    > Learn More

  6. Joselito

    Guijuelo (Spain)

    Breads, Red Meat, Rich Fish, Soft Cheese, Vegetables, White Meat


    100% Natural · No preservatives or additives

     

    Golden-pinkish fat with creamy soft consistency. Meat with varying shades from deep red to pale pink, with numerous bright marbled fat that melts in your mouth. The flavour is mild and delicate, slightly sweet at first, and the sublime unctuousness of the fat melting on the palate is a delightful surprise.

     

    Joselito Ham is not like any other. Its shape is elongated and stylized and its flesh is fragrant and delicate, has a glossy appearance and a colour between pink and purple red. It is finely marbled by the fat of the acorn which gives it a beautiful marble look and gives it great juiciness and a fine texture. The fat, which is one of the great secrets of the Iberian ham, is very aromatic and so fluid that it melts in the mouth flooding the palate with an incomparable flavour, full of nuances, intense and prolonged taste.

     

    The fat of Joselito Ham is very aromatic and so fluid that it melts in the mouth flooding the palate with an incomparable flavour, full of nuances, intense and prolonged taste.

     

    Iberian ham fat has a high percentage of monounsaturated fatty acids, especially oleic acid, similar to those contained in olive oil and therefore helps to maintain an adequate level of cholesterol in the blood. More information on Joselito and health

     

    In addition, Joselito Ham is rich in protein and contains vitamin B1, iron, zinc and magnesium, and is a totally natural food.

     

    INGREDIENTS

    The ingredients of the Joselito ham are: Iberian ham and sea salt.

    MATURING

    More than 48 months of natural maturing.

    PRESERVATION

    The Joselito Sliced Salchichón should be kept refrigerated.

    PREPARATION

    To enjoy the organoleptic qualities of the Joselito Sliced Ham, it is recommended to remove it from the camera at least 60 min before consumption.

    CONSUMPTION

    For a greater enjoyment of the organoleptic qualities of the Joselito Ham it is advisable to consume it at room temperature.

    > Learn More

  7. Joselito

    Guijuelo (Spain)


    100% Natural · No preservatives or additives

     

    Golden-pinkish fat with creamy soft consistency. Meat with varying shades from deep red to pale pink, with numerous bright marbled fat that melts in your mouth. The flavour is mild and delicate, slightly sweet at first, and the sublime unctuousness of the fat melting on the palate is a delightful surprise.

     

    Joselito Ham is not like any other. Its shape is elongated and stylized and its flesh is fragrant and delicate, has a glossy appearance and a colour between pink and purple red. It is finely marbled by the fat of the acorn which gives it a beautiful marble look and gives it great juiciness and a fine texture. The fat, which is one of the great secrets of the Iberian ham, is very aromatic and so fluid that it melts in the mouth flooding the palate with an incomparable flavour, full of nuances, intense and prolonged taste.

     

    The fat of Joselito Ham is very aromatic and so fluid that it melts in the mouth flooding the palate with an incomparable flavour, full of nuances, intense and prolonged taste.

     

    Iberian ham fat has a high percentage of monounsaturated fatty acids, especially oleic acid, similar to those contained in olive oil and therefore helps to maintain an adequate level of cholesterol in the blood. More information on Joselito and health

     

    In addition, Joselito Ham is rich in protein and contains vitamin B1, iron, zinc and magnesium, and is a totally natural food.

     

    INGREDIENTS

    The ingredients of the Joselito ham are: Iberian ham and sea salt.

    MATURING

    More than 48 months of natural maturing.

    PRESERVATION

    The Joselito Sliced Salchichón should be kept refrigerated.

    PREPARATION

    To enjoy the organoleptic qualities of the Joselito Sliced Ham, it is recommended to remove it from the camera at least 60 min before consumption.

    CONSUMPTION

    For a greater enjoyment of the organoleptic qualities of the Joselito Ham it is advisable to consume it at room temperature.

    > Learn More

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