USDA Wisconsin Beef Ribeye Super Prime
Exquisite beef for connoisseurs
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Joselito
Joselito Vintage 2013 Pre-sliced from Spain
Cured for seven years
Temporarily out of stock
The curators are restocking this item — sign up and we'll text you when it's back.
One SMS when it's restocked — no marketing.
This Joselito Vintage 2013 has a beautiful marbling of fat, and a perfect balance of savory and sweet flavor
Joselito
Joselito Vintage 2013 Pre-sliced from Spain
Cured for seven years
This Joselito Vintage 2013 has a beautiful marbling of fat, and a perfect balance of savory and sweet flavor
Temporarily out of stock
The curators are restocking this item — sign up and we'll text you when it's back.
One SMS when it's restocked — no marketing.
Tasting Notes From The Curator
The Joselito Vintage 2013 Presliced Spain is meat from the iconic Pata Negra Gran Reserva, cured for seven years, giving it a deep ruby red and a beautiful marbling of fat. The fat gives it a creamy-soft texture, and its famous juiciness.
It has aromas reminiscent of a Mediterranean forest, and contains no preservatives and no additives. On the palate, the flavor is incomparable. It’s full of nuances, smooth, with an intense lingering taste. It’s a perfect balance of savory and sweet.
Preparation And Pairings
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.
The Joselito Vintage 2013 Presliced Spain is meat from the iconic Pata Negra Gran Reserva, cured for seven years, giving it a deep ruby red and a beautiful marbling of fat. The fat gives it a creamy-soft texture, and its famous juiciness.
It has aromas reminiscent of a Mediterranean forest, and contains no preservatives and no additives. On the palate, the flavor is incomparable. It’s full of nuances, smooth, with an intense lingering taste. It’s a perfect balance of savory and sweet.
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.
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