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. Seasoned with paprika and spices, Sliced Chorizo de Bellota Pure Iberico is cured by hand for 4 months.
Allergens: Milk and Soya