Iberico Bellota Cured Loin - Juan Pedro Domecq

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

100% Iberico Bellota Cured Loin with a tender texture and a delicate flavour.

Made from a muscle located near the backbone, just below the ribs, Juan Pedro Domecq's Iberico Loin is absolutely unique. 

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

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

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

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Availability: In Stock

£ 11.95

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Lomo de Bellota Iberico - Jamones Juan Pedro Domecq - Jabugo (Huelva) - Andalucia

Juan Pedro Domecq's cured pork loin is one of their most remarkable products. It is produced from 100% purebred Iberico 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 prepared according to a traditional recipe dating back hundreds of years.

The curing period is about 4 months long.

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De lo mejor que hemos probado. Bellota 100%

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