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Pure Ibérico elegance – whole cured lomo with refined flavour and texture.
Premium Lomo de Bellota 100% Ibérico by Juan Pedro Domecq, traditionally cured and presented as a whole piece, offering exceptional purity, balance and versatility.
This Lomo de Bellota 100% Ibérico is crafted from selected loin muscles of acorn‑fed Iberian pigs. The meat is gently seasoned with salt, spices and garlic, then slowly cured using traditional artisanal methods that preserve its natural structure and elegant character. After curing, the lomo is presented as a whole vacuum‑packed piece, maintaining its firm texture, clean aroma and refined flavour profile. Compared to chorizo and salchichón, lomo is leaner and more delicate, offering a pure and elegant Ibérico experience suited to fine slicing and premium presentations. The whole‑piece format is ideal for gourmet retailers, horeca professionals and discerning consumers seeking flexibility and optimal yield. It should be stored refrigerated between 0–7 °C. For best enjoyment, open approximately 20 minutes before consumption. The casing is not edible. Shelf life is 18 months from the end of curing. Juan Pedro Domecq is internationally recognised for producing high‑quality Ibérico products, valued for tradition, craftsmanship and authenticity.