Cinco Jotas 5J whole boneless ham

A benchmark in Iberian ham

The Cinco Jotas 5J Bellota Pata Negra whole boneless ham comes from Jabugo, an iconic region for Iberian ham production located in Andalusia. For over a century, Cinco Jotas has been upholding 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 landscapes, which consist of natural pastures and oak trees. This natural environment fosters extensive rearing 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 animal 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 a remarkable aromatic richness with delicate notes of dried fruit.

Ideal for slicing

The ham is presented whole and boneless to make slicing easier and to allow for thin slices to be cut by hand or using a slicer.