Iberico Bellota Cured Loin - Juan Pedro Domecq

Artisan Iberico Bellota Pork Loin – Cured for 4 Months – 80g Sliced

The tender texture and the delicate flavour of this 100% Iberico Bellota Cured Loin are absolutely stunning. It is made from a muscle located near the backbone, just below the ribs.

It was awarded Two Gold Star at the 2014 Great Taste Awards.

Suggestion: it pairs particularly well with a chalice of bodied red wine.

Tip: pull out of the refrigerator at least 1 hour before serving.

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£ 9.50

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£ 11.95

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Jamones Juan Pedro Domecq - Jabugo (Huelva) - Andalucia

Juan Pedro Domecq cured pork loin is one of their most unique products. It is produced from 100% pure Iberico breed pigs raised wild.

The loin is one of the most succulent cuts of meat.

Ibérico cured loin is previously cleaned of the external fat and is prepared according to a traditional recipe dating back hundreds of years.

The curing period is about 4 months long.

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Iberico Bellota Cured Loin - Juan Pedro Domecq

Iberico Bellota Cured Loin - Juan Pedro Domecq

Artisan Iberico Bellota Pork Loin – Cured for 4 Months – 80g Sliced

The tender texture and the delicate flavour of this 100% Iberico Bellota Cured Loin are absolutely stunning. It is made from a muscle located near the backbone, just below the ribs.

It was awarded Two Gold Star at the 2014 Great Taste Awards.

Suggestion: it pairs particularly well with a chalice of bodied red wine.

Tip: pull out of the refrigerator at least 1 hour before serving.

Write your review

No customer comments for the moment.

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