Juan Pedro Domecq raise their small herd of 100% Iberian pork in their family Odessa near Seville, Spain. Juan Pedro Domecq is a family-owned company and a pioneer in Ibercio pork. Today company run by the 5th generation of their family. They control each stage of the processes, from rearing to curing, to ensure the best quality meat. 

"Lampino" breeds are the only ones produced by Juan Pedro Domecq because they consider them to produce the best fat within the muscles. Having a natural acorn diet produces Iberico pork with a delicious, smooth, buttery fat that melts in your mouth.

Jamon Iberico de Bellota Ham are naturally cured in the company's own cellar in Jabugo for 42 months, under the constant supervision of their Master Ham-Maker. All Juan Pedro Domecq ham is sliced by hand knife by of their master cutters.

100% Iberico pork. Hand-sliced. Melting soft, Sliced Jamon Iberico de Bellota is a Pure Iberico and cured by hand for 42 months.

Chef’s Tip: The meat needs to be brought up to room temperature so that its full flavour can be released. Remove from the refrigerator and packaging 20 minutes before serving. Serve the ham on a flat ceramic plate. Acorn Fed 100% Iberico Ham Sliced is an excellent as part of a charcuterie board or on it’s on. 

As a wine pairing for Iberico pork, Spanish sommeliers recommend Pinot Noir, Barolo, Barbaresco, Riesling, Sauvignon Blanc or Spanish albarinos. With Iberico ham, you can also enjoy Fino Sherry, which has a multi-layered aroma with nutty and floral notes, as well as unique freshness and fullness of taste. You can pair Ibercio ham as well with Cava based on the recommendations from the famous Barcelona sommelier Arnau Marco. 

Juan Pedro Domecq is a multi award-winning company of the Great Taste Award. 

 

Watch the video: Juan Pedro Domecq

View the whole collection: Juan Pedro Domecq Collection

PED110

Data sheet

Temperature
Chilled
Collection
Christmas
Christmas Delights
Charcuterie