In 1970 Juan Pedro Domecq Solís began raising 100% Iberian pigs on his Sevillian farm in Lo Álvaro. In an ambitious quest to create the most exquisite ham, Juan Pedro relied on different studies carried out in collaboration with various Spanish universities. The result is found in a unique variety: the 100% Iberian "lampiño-marmellado" pig.
In 2000, with the support of his son Juan Pedro Domecq Morenés, he launched a product of excellent quality on the market, having behind him all the experience in the 100% Iberian pig breeding.
Today Juan Pedro Domecq exclusively produces 100% Iberian acorn-fed Hams and Shoulders, the only quality that can bear the nickname Pata Negra according to Spanish legislation. And its quality has been recognized internationally, having received 6 times the "Great Taste Award" and 3 times the "Golden Fork" for the best delicatessen product.
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The “must-haves” for Spanish and Portuguese cuisine
This time my blog post is for practical use: a compact guide to the most important products and spices in Spanish and Portuguese cuisine. So that the typical dishes of these countries will also turn out fabulously for you at home, and you can travel far and wide with your palate and sense of smell. With real saffron from La Mancha, pimentón paprika from Extremadura and some top-quality olive oils of different varieties, you are already on the right track!