Do you know what's so special about fattening season meat? Why is it only possible to buy fresh meat from Joselito's farm pigs in winter? Seasonal means enjoying the most traditional products at their peak, restricted to a certain period and always determined by the calendar and the weather. With regard to fruits, vegetables and other foods, taking advantage of products that are at their best at a particular time of the year is a highly favoured approach. It is a reasonable position ecologically and in terms of sustainability, because it seeks to focus on what is natural, avoid chemicals and protect the environment.
The authenticity of seasonal produce is highly valued, which is why Joselito argues in favour of the fattening season meat fresh meat from Joselito's Iberian pigs, only available from January to March. The Iberian pig would not be what it is without acorns. The Joselito happy pigs feed on these small fruits of the Quercus genus during the fattening season, the period in which acorns ripen and pigs can be seen frolicking between holm oaks and cork oaks, feeding in complete freedom.
The fattening season lasts approximately as long as the acorns last, since this fruit is not produced all year round, and the pigs also supplement their diet in the countryside with grass, roots and a few snails or insects. The droves of pigs are so engrossed eating in one place or another that they can travel up to 10 km a day. This exercise, combined with the properties of the acorn (rich in oleic acid) and the unique ability of the Iberian breed to absorb fat, gives the characteristic fat marbling to the meat that makes Iberian pork products so delicious and healthy at the same time.
Joselito fattening season meat: Joselito Nude, with no preservatives or additives. It is fresh meat from pigs reared under free-range conditions, 100% natural and, therefore, can only be obtained during the sole period authorised for slaughtering the Iberian acorn-fed pig, which occurs when the pigs have been eating acorns, from 15 December to 15 March. There is no better time to enjoy the meat of the unique Joselito Iberian pig. Each cut has its own characteristics and even, according to the area, a different name.
There are parts that have recently acquired a lot of popularity such as Pluma; located in the final or posterior part of the loin, triangular in shape and noted for being tender and very tasty. One of the most popular cuts is Presa Joselito, which has a good balance in its nutritional composition and the intramuscular fat provides cut quality and juiciness. Lomo Joselito is a classic, a uniquely smooth cut. Solomillo, is the tenderest cut.
Despite its name, Secreto is a highly demanded cut, it forms part of the loin that is attached to the bacon and is made up of muscle fibres and fat; it is also known as cruceta. Cabezada Joselito is the front of the loin which has a lot of intramuscular fat. Abanico, gets its name from its shape (fan), it is the part that surrounds the ribs and is very tender and soft textured.
Ventresca Iberian pork, like the famous tuna belly, is noted for being a very tasty cut and is located in the abdominal area, being rectangular in shape. Longaniza Joselito is made with fresh minced meat from the prime parts of the Iberian pig and is only seasoned with paprika, salt and garlic. The Costillas, with a firm texture and one of the best known delicacies of Iberian pork, offer intense flavours and appeal to both the young and the old. Lastly, Picadillo, chichas or probadura; a mixture of minced meats with a touch of paprika that has many possibilities for combining and preparation.
The Spanish saying “del cerdo, hasta los andares” (from the pig, even the trotters), refers to the fact that all the parts of this animal are delicious… but if we happen to be talking about the Iberian pig in fattening season, this is even more true. Joselito Nude begins in January. The fattening season is the ideal time for Iberian acorn-fed pork because it can be eaten fresh, without any type of additive and with its qualities enhanced by being totally natural. The rainfall of the last few days in the dehesa pastures has favoured the fattening season, which this year suffered the consequences of drought, and thanks to the recent rains we will see the grass growing and the later acorns maturing… Make the most of it! It's time to try fattening season meat: Joselito Nude is available from January to March and you can watch the recipe videos for the various cuts at JoselitoLab.
