TECHNIQUES - Jamón Ibérico

The black Iberian pig feeds primarily on grass and acorns. Acorns are rich in monounsaturated fatty acids, which help reduce LDL ('bad') cholesterol while raising HDL ('good') cholesterol. They're also a natural source of vitamin E, an antioxidant that combats the free radicals associated with ageing.

Cinco Jotas hams and shoulders undergo a gentle salting — low enough to be considered almost sweet — that stabilises the enzymes and preserves the meat. From there, the process follows the seasons: in winter, salt migrates slowly through the flesh as moisture is drawn out in natural drying lofts. In spring and summer, the fat softens and penetrates the muscle fibres during what's known as the "sweating" phase. Come autumn, the pieces move to underground cellars in Jabugo, held at constant temperature and humidity, where they cure for several years until they reach the depth of flavour and silky texture that defines Cinco Jotas.