Black label ‘pata negra’ Ibérico ham from DO Jabugo in Andalucia. Winner of Indy Best awards 2021 for best Iberico ham, mutli-award winning at The Great Taste awards.
Cured for 3 & 1/2 years, with a limited production of 3,000 pieces per year to ensure quality. The pigs live free roaming in the Dehesa (acorn woods), feeding acorns and other natural foliage, which is their main food during almost 4 months of Montanera (acorn grazing).
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Bread crakers, toasted bread with tomato or Favourite Tapas Selection.
Manzanilla sherry is considered one of the best choices for pairing with Ibérico Ham.
£650.00
Juan Pedro Domecq. Originally the Domecq family was one of the main winemaking families in Spain. In 1970 Juan Pedro Domecq Solís began the breeding of the 100% Iberian pig on his estate in Lo Álvaro, Seville. In an ambitious search to create the most exquisite ham, Juan Pedro relied on different studies carried out in collaboration with several Spanish universities. The result is found in a unique variety: the 100% Iberian Lampiño-Marmellado pig.
The production process is completely artisanal.
