Juan Pedro Domecq
Juan Pedro Domecq
A New Standard of Ibérico Bellota - Available at Despaña
The Heritage of
Juan Pedro Domecq
For over 40 years, Juan Pedro Domecq has been producing one of Spain’s most coveted culinary treasures: Jamón Ibérico de Bellota made exclusively from 100% Ibérico Mamellado-Lampiño pigs. What began as a family commitment to preserving the noblest traditions of Ibérico pig rearing has become a benchmark of excellence in the world of cured meats. Raised on a single estate and cured for more than four years, each ham reflects the care, time, and integrity that define the Domecq name.
Time, Terrain, and Tradition
The Art of Curing
Every Juan Pedro Domecq jamón begins with time — over four years of patient, natural curing in mountain air, overseen by expert hands from start to finish. The process begins on the family’s estate in Jabugo, where the pigs roam freely, foraging on acorns during the montanera season. After careful selection and salting, the hams undergo a slow cure in cellars where temperature and humidity are controlled only by nature and tradition.
Explore our exclusive collection:
The Story of Jamones Juan Pedro Domecq
Award-Winning Excellence
Juan Pedro Domecq Jamón Ibérico de Bellota has received the Superior Taste Award from the International Taste Institute, one of the highest distinctions in the world of gastronomy. Judged by a panel of top chefs and sommeliers from Michelin-starred restaurants across Europe, the award recognizes outstanding flavor, texture, and overall quality.
Here's what they had to say:
A Timeless Production Process:
Life in the Dehesa
100% Ibérico Mamellado-lampiño pigs roam freely, feeding on acorns, herbs, and wild grasses. This natural environment and diet are essential to the quality and character of the final jamón.
Traditional Salting
Each ham is hand-rubbed with sea salt and left to rest, allowing the salt to slowly draw out moisture and intensify flavor. This ancient step preserves the meat and lays the foundation for its unmistakable depth.
Extended Natural Curing
Hams are aged for more than 4 years in open-air cellars, where they develop their rich aroma and signature melt-in-your-mouth texture. Time, patience, and generations of expertise come together to create something truly exceptional.
A Visit to Domecq
Explore a profile by Bon Appetit Magazine of the entire production process of Juan Pedro Domecq:
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