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  • 100% IBERICO BELLOTA

    PRODUCTS

  • FAMILY


    TRADITION


    SINCE 1978

  • QUALITY SEAL

    ARTISANAL PRODUCTION

JUAN PEDRO DOMECQ AWARDS


Last recognitions of the sector

taste gold 2011
taste gold 2011

WHY WE ARE THE BEST

100% Iberico bellota ham, “Pata Negra” according to the new Spanish regulations on Iberico quality products. Juan Pedro Domecq only breeds 100% Iberico pigs. Our pigs grow free roaming in the Dehesa for close to two years, ending with the final 4 month “Montanera”season prior to slaughter, double the time required by the applicable regulations for the top“Bellota” quality.

It is a totally artisanal process: our hams are naturally cured in our cellars in the Jabugo area, under the constant care of Daniel, our Master Ham-Maker (“Maestro Jamonero”), that evaluates the optimum curing point of each piece. Our hams have a curing period of 42 to 52 months, again well above that demanded in the Spanish regulations on the quality of 100% IBerico bellota hams (24 months), and the shoulder hams are cured for an average of 24 to 28 months. 

Thanks to direct control of the full production cycle, from the breeding of the pig, to the manufacturing of the product and curing process, we can guarantee not only the quality of the final products but also their consistency.

In Juan Pedro Domecq, the production is limited to 3,000 pigs, which permits us to give full dedication to achieving best quality products, exclusively made from the meat of the animals we breed. 

WHAT MAKES US DIFFERENT

  • Direct control of the full production cycle, from the breeding of the pig, to the manufacturing of the product and curing process.
  • Our history and expertise in the breeding of cattle
  • A very special breeding process: pigs that live free roaming in enormous extensions, the “Dehesa”, with an average of nearly 6 acres per animal.
  • Maximum racial purity: 100% Iberico pigs, lampiño breed.
  • Pigs that are only slaughtered with an average of 21 months
  • Products cured in the special microclimate of the Jabugo area.
  • Hams that have hung in our cellars for a minimum of 42 long months.
  • Beautiful packaging.
  • Excellent service.

PURELY FAMILIAR TRADITION


JP Domecq since 1978

""From my family I learnt that vines must take their time to grow, and the best wines are made in the calm of the wine cellars. In the same way, pigs take their time to mature until they reach the ideal moment in time, that enables the ham to attain the best quality" "

Juan Pedro Domecq Solís - Founder

 
 
 
 
 

"“Our goal is that our clients are convinced that they have found a unique product”"

Juan Pedro Domecq Morenés - 5th generation of breeders

 
 
 
 
 

"We are very proud of our ham: On a worldwide level, we aim to position our 100% Iberico Bellota Ham in the top notch of gourmet products, which is where it should be: side by side with Beluga caviar or French “foie d’oie”.

Teresa Domecq Morenés - Chairman

 
 
 
 
 

"Our family motto has always been “attaining excellence”: only working towards the highest possible goals can you deliver the best results… in our case the best 100% Iberico ham in the world."

Isabel Domecq Morenés - Director of Operations