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.

100% Iberico Bellota pork. Hand-sliced. Melting soft, Sliced Ham de Bellota Pure Iberico is cured by hand for 42 months. Comes in a nice pack, easy and ready to serve. 

PED111

Data sheet

Temperature
Chilled