Iberian acorn-fed Gran Reserva Joselito, one of the world's most prestigious producers and the favorite of great chefs such as Subijana, Berasategui, Ruscalleda, Juan Mari Arzak, Ferran Adrià and Ducasse . Cured shoulder for a minimum of 24 months from specimens reared in pastures and fed with acorns. Presented for gift in original Joselito paper.
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Fine leg, soft and unctuous fat, with golden-pink tones. Sauteed meat with numerous infiltrations of bright veined fat. The range of shades ranges from deep purple red to pale pink.