The jowl (papada) is the piece made up of the subcutaneous tissue obtained from the regions of the neck and lower neck muscles. It consists of skin, marbled tissue and muscular tissue from adult pigs only fed with acorn. The jowl is made only with sea salt, pepper, garlic, oregano and thyme, and is naturally cured for more than 12 months.
It is recommended to consume the Papada Joselito at room temperature, between 20 and 25 ºC.
The Papada must be removed from its packaging 60 min before consumption.
Fatty piece with meat slices. Tones of thyme and oregano that give a very aromatic character to the product. Extremely soft texture, which is blunt and very tasty, and its taste lingers in the mouth.
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