100% Iberian Bellota Cinco Jotas 5J Bellota boneless shoulder

The origins and tradition of Jabugo

The Cinco Jotas 5J boneless Pata Negra bellota Iberian shoulder comes from the province of Huelva, an iconic region for Iberian production situated in Andalusia. For over a century, Cinco Jotas has upheld a renowned tradition of craftsmanship in the production of exceptional Iberian products.

Rearing Iberian pigs in the dehesa

Iberian pigs are reared in the open in the dehesa landscape, characterised by natural pastures and oak trees. This environment fosters extensive rearing practices that respect Iberian tradition.

Montanera and natural diet

During the montanera, the animals feed mainly on acorns that have fallen from the oak trees, as well as on natural resources found in the pastures. Each pig can consume between 8 and 10 kg of acorns per day, a diet that directly contributes to the quality of the meat.

Traditional curing

The shoulders are slowly cured in the natural cellars of Jabugo for around 24 months. This gradual maturing process develops a tender texture and a rich, aromatic flavour with delicate notes of dried fruit.

A convenient boneless cut

The cut is sold boneless to make it easier to carve and enjoy. This allows you to easily produce thin slices whilst preserving the flavour and rich aroma typical of the Iberian bellota shoulder.