Cinco Jotas 5J boneless half ham

A benchmark in Iberian ham

The Cinco Jotas 5J Bellota Pata Negra boneless half ham comes from Jabugo, an iconic region for Iberian ham production in Andalusia. For over a century, Cinco Jotas has upheld its renowned expertise in the production of exceptional Iberian hams.

Iberian pigs reared in the dehesa

Pure-bred Iberian pigs roam freely in the dehesa landscape, which consists of natural pastures and oak trees. This natural environment supports extensive farming and directly contributes to the exceptional quality of the meat.

The montanera and acorns

During the montanera, the pigs 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. This diet contributes to the marbling of the meat and the development of the characteristic flavours of bellota Iberian hams.

A long curing process

The hams are slowly cured in the natural cellars of Jabugo for several years. This gradual maturing process develops a supple texture and remarkable aromatic richness, with delicate notes of dried fruit.

An ideal size

The boneless half-ham makes it easy to cut thin, even slices whilst preserving the exceptional quality of Cinco Jotas Iberian ham.