Joselito Shoulder Ham "Paleta", boneless
The Paleta Joselito goes through a natural curing process of more than 24 months.
The ingredients of the Joselito Shoulder are: pork shoulder and sea salt.
Boneless Joselito Shoulder and vacuum packed. Wrapped in Joselito red gift paper.
The Paleta Joselito should be stored at 4-10 °C.
Preparation and Consumption
To enjoy the organoleptic qualities of the Paleta Joselito, it is recommended to remove it from the camera at least 60 min before consumption.
For a greater enjoyment of the organoleptic qualities of the Joselito Shoulder, it is advisable to consume it at room temperature.