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.

More details

1020115

Availability: In Stock

£ 11.95

Add to my wishlist

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.

Related articles on blog

eKomi Reviews

Product reviews for Iberico Bellota Cured Loin - Juan Pedro Domecq (1)
Powered by
5 . Stars
1
4 . Stars
0
3 . Stars
0
2 . Stars
0
1 Star . Stars
0
Average rating
5.0 / 5
Calculated from 1 reviews
1 out of 1 reviews :

De lo mejor que hemos probado. Bellota 100%

Did you find this review helpful?