Joselito, Papada curada, pork jowl

Pork jowl from Joselito is a superb delicacy made from the finest pork, matured for 12 months in natural curing rooms. The delicious marbled meat is seasoned with salt, pepper, garlic, oregano and thyme. Its delicate texture and aromatic flavour will delight every gourmet.

Why choose papada?

• 100% natural ibérico quality – papada comes from free-range Iberian pigs that live on extensive pastures and feed on natural fodder, including acorns, during the montanera.
• No preservatives or additives – Joselito uses only meat, sea salt and natural herbs (garlic, thyme, oregano), nothing more.
• Long, slow ageing – papada matures for at least 12 months, often longer, giving it a delicate, juicy texture full of complex flavours.
• Luxurious fat structure – the meat and fat are evenly marbled, melting in the mouth and leaving an intense, long-lasting flavour.
• An icon of Spanish tradition – Joselito is a prestigious producer of Iberian delicacies, and papada is a perfect example of traditional craftsmanship with a reputation spanning more than 150 years.