Joselito Hand-Carved Chorizo

TASTING NOTES FROM THE CURATOR

Made with a mix of minced meats from only the finest pork pieces, and seasoned with sea salt, paprika, garlic, and sugar, then cased in intestines, the Joselito Hand-Carved Chorizo is all-natural and delicious. For six months, it goes through a natural maturing process, and that gives it an intense, juicy flavor. The aromas are magnificently nuanced, and there is a very good balance between the meats and the spices.

PREPARATION AND PAIRINGS

A classic Spanish cured meat, the chorizo pairs perfectly with fellow Spanish delights. Enjoy it with Manchego cheese and a glass of Spanish red wine, like a Rioja or a Tempranillo. It’s also brilliant as an ingredient in pastas and sandwiches, as well.

THE BEST OF THE BEST

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.

Storage Instructions

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.