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Pure Ibérico elegance in a versatile format – whole quality, half the size.
Premium Lomo de Bellota 100% Ibérico by Juan Pedro Domecq, traditionally cured and presented as a half piece, offering refined flavour, flexibility and optimal yield.
This Lomo de Bellota 100% Ibérico is crafted from carefully 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 profile. Presented as a half piece, this format delivers the same purity, aroma and texture as the whole lomo, while offering greater practicality and faster turnover. It retains a firm consistency, clean aroma and refined, balanced flavour, making it ideal for fine slicing and premium presentations. Compared to chorizo and salchichón, lomo is leaner and more delicate, offering a clean and elegant Ibérico experience appreciated by professionals and discerning consumers alike. The half‑piece format is particularly well suited for gourmet retail and horeca, combining flexibility with excellent yield. It should be stored refrigerated between 0–7 °C. For optimal 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.