At Juan Pedro Domecq we apply knowledge that has been
developed during 75 years of experience in animal selection combined with
the special care taken in the treatment of animals.
The breeding of the pigs is focused on achieving in
them the best organoleptic conditions that are needed in the resulting ham
after being submitted to a process of montanera. In order to do this, we
believe that genetics is of fundamental importance, that is the specific
breed of pig, 100% Iberian which we are raising, as well as the way in which
they are handled. In much the same way as in production of wine 80% of the
quality is directly related to the type of grape and they way vines are
cultivated, we believe that the quality of our ham is a direct result of the
pig and the care it is given.
JPD ham is cured in the mountain ranges of Huelva,
the capital of ham, that has a special climate and landscape that allows for
a very special curing process to take place.
