CINCO JOTAS - WHOLE JAMÓN IBÉRICO PALETA

Cinco Jotas Whole Paleta Ibérica de Bellota

Name: Cinco Jotas Whole Paleta Ibérica de Bellota
Brand: CINCO JOTAS
SKU: T5150078
Price: 255.00 GBP
Availability: InStock

£255.00

Net: 5-6kg Jabugo, Spain 100% Ibérico, acorn-fed Cured 4–5 years Whole bone-in shoulder

Cinco Jotas whole bone-in Paleta Ibérica de Bellota — acorn-fed, 100% Ibérico shoulder ham, cured for 4 to 5 years in the cellars of Jabugo. Sculpt your own shoulder ham from Spain's most exclusive producer. A more accessible entry to whole-ham carving than the full leg. Established 1879.

£255.00

Created in Jabugo in south-west Spain, the birthplace of acorn-fed Iberian ham, a Cinco Jotas ham is exceptional in every way. Each ham is unique and is the result of 4 to 5 years of maturation in the Jabugo curing cellars. The whole paleta (shoulder) is a more accessible format than the full rear leg — smaller, easier to manage on a ham stand, and quicker to work through before the cut face dries out. It is an excellent choice for smaller households, dinner parties, or anyone who wants the ritual of carving their own Ibérico ham without committing to a full-sized leg.

A Cinco Jotas acorn-fed 100% Ibérico ham can be appreciated using all the senses: the warmth of the ham when holding it in your hands, the succulent, smooth texture in your mouth, the herbal aromas that combine nutty acorns with natural herbs. The flavour reveals acorn, toasted hazelnuts, and wild flowers. Soft, juicy, and unctuous. The maza (rounded side) is the most attractive area and the easiest to cut — the slices have an intense reddish colour and this is the sweetest, juiciest section. The contramaza is more fibrous and intensely flavoured, with a dark red, mahogany colour and the most pronounced curing character. La punta (the tip) can be cut into cubes or slices and is distinguished by its juiciness and strong flavour.

Producer: Cinco Jotas has been perfecting the art of Jamón Ibérico since 1879. Craftsmanship and tradition have been the hallmark of the brand for nearly 150 years. The unique microclimate of Jabugo significantly influences the curing process, contributing to what many regard as the most exclusive ham in the world.

Ingredients: 100% Ibérico pork shoulder ham, sea salt, antioxidant, acidity regulator, preservative. Gluten-free.

Storage: Ambient. Store in a cool, dry, well-ventilated area. The natural mould layer that appears during curing stabilises the fats and contributes to the ham's characteristic aroma. It is harmless and does not affect the ham beneath the surface. Remove with a clean, lint-free cloth lightly dampened with olive or sunflower oil.

Net: 5-6kg

Secure the paleta in a ham stand (jamonero) with the hoof pointing upwards. Use a long, flexible carving knife and slice as thinly as possible, working across the grain in long, even strokes.

Begin with the maza (the rounded, fleshier side facing upwards). This is the sweetest, most marbled section and the easiest to carve. When the maza has been carved down to the bone, turn the ham over and work the contramaza — darker, more fibrous, and more intensely cured. La punta (the narrow end opposite the hoof) can be cut into cubes or thicker slices — it has a strong, concentrated flavour.

Serve slices at room temperature on a warm plate. Allow 15–20 minutes out of the fridge before eating — the fat should soften and become glossy, releasing its full nutty, herbal aroma.

Enjoy on its own, or pair with crusty bread, pan con tomate, ripe melon, fresh figs, or Marcona almonds. A glass of chilled Fino or Manzanilla sherry is the classic accompaniment.

Cover the exposed cut surface with the reserved fat trimmings or a clean cloth when not in use to prevent it drying out. A whole paleta will keep well for several weeks at ambient temperature as long as it is stored in a cool, dry, well-ventilated area and the cut face is protected.

For detailed slicing guidance, see our guide: How to Slice a Whole Jamón Ibérico.

Order Cut-Off Times & Delivery Date Selection

Orders placed before 2 PM (Monday to Friday) are dispatched the same day, unless you select a future delivery date at checkout.

Our Delivery Service

We use reliable third-party express courier services and high-quality insulated packaging. While our couriers are generally excellent, occasional delays can happen. We pack everything to stay fresh, even if transit takes a little longer.

Time-Sensitive & Event Orders

Can we guarantee delivery on a specific day? Unfortunately not - we rely on third-party couriers and can't control their schedules. All items leave us in perfect condition with good use-by dates, but final timing depends on the courier.

If your order is for a specific event, let us know in the notes section at checkout. We can often dispatch a day earlier to give you the best chance of timely arrival.

DELIVERY Changes After Dispatch

Once dispatched, your package is with the courier and we're unable to redirect it or change delivery details.

Saturday Delivery

Saturday delivery is available, though please note our couriers don't operate phone support at weekends and our office is closed. For event-critical orders, a weekday delivery gives us more flexibility to help if any issues arise.

Full delivery details and shipping rates: here

Description

Created in Jabugo in south-west Spain, the birthplace of acorn-fed Iberian ham, a Cinco Jotas ham is exceptional in every way. Each ham is unique and is the result of 4 to 5 years of maturation in the Jabugo curing cellars. The whole paleta (shoulder) is a more accessible format than the full rear leg — smaller, easier to manage on a ham stand, and quicker to work through before the cut face dries out. It is an excellent choice for smaller households, dinner parties, or anyone who wants the ritual of carving their own Ibérico ham without committing to a full-sized leg.

A Cinco Jotas acorn-fed 100% Ibérico ham can be appreciated using all the senses: the warmth of the ham when holding it in your hands, the succulent, smooth texture in your mouth, the herbal aromas that combine nutty acorns with natural herbs. The flavour reveals acorn, toasted hazelnuts, and wild flowers. Soft, juicy, and unctuous. The maza (rounded side) is the most attractive area and the easiest to cut — the slices have an intense reddish colour and this is the sweetest, juiciest section. The contramaza is more fibrous and intensely flavoured, with a dark red, mahogany colour and the most pronounced curing character. La punta (the tip) can be cut into cubes or slices and is distinguished by its juiciness and strong flavour.