JUAN PEDRO DOMECQ 100% IBERICO SHOULDER
Description
Approx 2kg.
Produced in Huelva, southwestern Spain.
Cured for a minimum of 24 months.
100% pure Iberico puro that exceeds every standard set by the PDO. Juan Pedro Domecq processes only 3000 pigs yearly.
Pigs are grown out between 19-23 months and up to 170 kg and spend two seasons feeding on the acorns of the dehesa - the oak forest that covers a large part of Western Spain and Southern Portugal. The pigs have 12,400 hectares to roam and 2 hectares of grazing area each.
Presents as a glossy, rich ruby-coloured meat with streaks of intramuscular marbling. Smells of oak and forest floor - a true expression of free range pork. Fat melts directly onto the tongue releasing a sweet, nutty aroma.
For most traditional presentation, cut into rectangle 5cm long pieces for the perfect bite size. Cut by hand or on a slicer with a slightly thicker cut for maximum flavour and texture.
Pair with a classic, dry Spanish sherry.
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Details
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Approx. Weight:2
