Salami ​​"Joselito" made with Nobles Parts:

Its intense flavor and juicy reflects the perfect balance between the structure of the meat and the perfect set of paprika, giving an excellent stay in the mouth that saturates the senses gently, leaving a feeling of greasiness difficult to imitate.

Minimum curing time: 5-6 months in natural cellars dryers and make the product reach its magnificent nuances of aroma and flavor.

Joselito

C/ Santa Rita, 8 37770 Guijuelo (Salamanca)

More information:

www.joselito.com