The Joselito Caña de Lomo has no preservatives and no additives. These are taken from Iberico pigs from the Joselito cottage, and naturally smoked with oak wood, then matured in Joselito’s own drying chambers for more than six months. This sausage exudes different shades of red, with a wonderful marbling within that makes the meat so juicy and flavorful. It’s soft and gentle on the mouth, almost melting on your tongue with its tenderness. It has an intense flavor—sweet and fresh, with hints of paprika.
You can serve the Joselito Caña de Lomo with your charcuterie, paired with cheeses and dried fruits. These sausage slices can also be eaten with rice, if you wish, or tossed in a salad or a pantry pasta, or even included in sandwiches. Pair them with a cava or a Spanish red wine.
Dubbed “the rebel” of the Spanish ham world, Joselito was founded by Vicente Gomez in 1898, and created it as a family business. Using only the most natural of processes, and 100% Iberian pigs, it has been declared the best ham in the world. In fact, it’s sometimes described as the Dom Perignon of Iberian cured meats.
A century and six generations later, Joselito has become a beacon of quality, and is acclaimed by the biggest names in gastronomy, and lauded by food critics worldwide.
Vacuum-sealed packs of hand-carved cured meats can last up to five months in the refrigerator (never the freezer). Once the pack is opened, they’re best enjoyed within the day.