Pedro Domecq 40-52 Month Jamon 100% Iberico Bellota, +/-7.5kgThis rich and distinctive ham will create a lasting memory. Produced in Jabugo in southern Spain, this 100% Iberico bellota ham is cured for an astonishing 40 52 months. The regulatory minimum curing period is 24 months and this substantial increase, coupled with 120 days of acorn feed, makes for an intensely flavoured and stunning ham. The lampio pigs that the Juan Pedro Domecq family use in their production roam free for two years in the surrounding

wrinkled leaves are deep green

is a highly coveted cut known for its marbling and exceptional taste

this handmade tortelloni is full of an earthy and sweet filling of pumpkin

Made using lemons from Sicily

making them a versatile choice for professional caterers

The texture is firm yet slightly crumbly

Experience the epitome of luxury and refinement with our Imperial Caviar Hamper

Fresh Elements: Pair with lemon wedges

Too much: never

Experience the exquisite taste of Wagyu beef sirloin

Defrost in the fridge the previous day (0-4°C) and serve

then they are cleaned and prepped