Cinco Jotas Whole Jamón Ibérico
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This full ham represents the essence of Cinco Jotas. 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 pigs are 100% pure-bred Ibérico, raised free-range in the dehesas (oak meadows) of south-western Spain, where they feed exclusively on acorns during the montanera season. This acorn-rich diet and active outdoor lifestyle produce meat marbled with healthy, oleic acid-rich fats that give the ham its legendary texture and flavour.
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, wet wood, and wild flowers, becoming sweeter and more unctuous on the finish with remarkable umami depth. The maza (rounded side) is the most attractive area — the slices have an intense reddish colour with beautiful muscular infiltration, and this is the sweetest, juiciest section. The contramaza (opposite side) is more fibrous and intensely flavoured, with a dark red, mahogany colour and the most pronounced curing character. La punta (the tip, opposite the hoof) 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. Cinco Jotas goes beyond Black Label quality standards, selecting the finest animals and ensuring even higher standards of rearing than those set by legislation.
Ingredients: 100% Ibérico pork ham, sea salt, antioxidants, acidity regulator, preservative (potassium nitrate). 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: 7-8kg
