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Juan Pedro Domecq works with 100% Ibérico pigs from its own breeding, developed over generations and raised under controlled conditions. The result is a range of hams and products defined by time, space, and a clear focus on quality from origin to final product.
Juan Pedro Domecq builds its production on a fully controlled system, where breeding, raising, and finishing take place within its own estates.
The foundation lies in its own line of Ibérico pigs, including the Lampiño variety, developed over decades to ensure consistency in quality, fat structure, and flavour development.
The animals are raised across extensive land, where pigs and fighting bulls coexist, creating a balanced natural environment shaped by space and movement rather than intensive production.
During the montanera phase, pigs have access to acorns for extended periods—up to four months—allowing for deeper development of flavour and fat. Slaughter age reaches around 1.9 years, exceeding standard requirements and reinforcing the role of time in the final product.
Rather than accelerating production, the focus stays on allowing each stage to develop naturally—from breeding to curing.
The result is a range centred on Ibérico ham:
The brand has received multiple international recognitions, reflecting a consistent quality level across batches.
Designed for gastronomy, retail, and premium selections, where origin, breeding, and time define the final result.