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Delivery to: Metro Manila

Joselito Iberico Ventresca 'Belly'

Luxury Meets Tradition

PHP 2,265.00
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Only 7 available
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(Tuesday Jul 23 , 2024)
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Joselito Iberico Ventresca is one of the most prestigious cuts of Iberian meats. Known for its rich, melt-in-your-mouth texture, this delicacy encapsulates the essence of high-class Spanish cuisine and offers an unparalleled gastronomic experience.

Tasting Notes from the Curator

Upon your first taste, you are immediately met with an explosion of flavors. The Ventresca, or belly, is where the heart of the Iberico’s rich and complex flavor resides. This delicacy, generously marbled with oleic-rich fat, offers a subtle sweetness that is beautifully harmonized with a hint of earthy aromas. You immediately notice the exceptional depth of flavor unlike any other - Intricate, lavish, and decadently rich. The texture is equally impressive, lush and buttery, managing to balance both tenderness and firmness in one decadent bite. The Ventresca, much like all Joselito products, showcases the best that nature and craftsmanship can offer, seamlessly fusing tradition and quality into a delicacy that is truly one-of-a-kind.

Pairings & Suggestions

  • Pairing Iberico Ventresca with a robust Rioja wine can amplify its flavors and compliment the texture.
  • To enjoy the nuances of this succulent cut, consider serving it with fresh bread and an extra virgin olive oil.
  • Matched with grilled peaches or melon can provide a playful contrast between sweetness and the savory indulgence of the Iberico Ventresca.

    A Journey Through Tradition

Joselito, the brand behind this Iberian gastronomic masterpiece, holds a rich history rooted deeply in Spanish tradition. The brand, known worldwide, has its humble beginnings tracing back to the late 19th century, in the small town of Guijuelo, Spain. The family has dedicated itself to the rearing of Iberian pigs, one generation after another. They undoubtedly attribute their success to the Iberian pig, a unique breed that thrives in the ‘Dehesa’, a natural ecosystem. Raised primarily on a diet of acorns during the ‘Montanera’ period, the pig’s diet, coupled with a free-range lifestyle, results in the world-renowned Iberico meats, particularly the prized Ventresca.

Storage Instructions

To maintain its incomparable quality and freshness, store the Joselito Iberico Ventresca in a refrigerator at a temperature below 40°F (4°C), preferably in the original packaging. You may use airtight containers or tightly sealed plastic to avoid exposure to air. Prior to enjoying, let it come to room temperature to enhance its full flavor profile.

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