Juan Pedro Domecq raise their small herd of 100% Iberian pork in their family Odessa near Seville, Spain. They control each stage of the processes, from rearing to curing, to ensure the best quality meat. The natural acorn-based diet gives Iberico pork a delicious, nutty, buttery fat which melts in the mouth.

The “presa” is a true gem in the Iberico range. A delicate piece with the perfect balance between meat and fat, with a strong taste and aroma. True delicatessen for the most demanding palates. It was cured for approximately 6 months in the drying cellars. 

It is made of a single meat piece named “presa “, considered one of the juiciest and best quality cuts in the pig. 


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