Cinco Jotas Jamón Ibérico de Bellota – handcrafted matured hind leg (100% Ibérico)

Cinco Jotas Jamón Ibérico de Bellota is among the rarest and highest quality hams in Spain. It comes from Jabugo in Andalusia , where the traditional brand has been operating according to the same artisanal principles since 1879. Only purebred, 100% Iberian pigs , raised in the open countryside, form the basis for this quality.

During the acorn fattening season (October to March), the animals feed exclusively on acorns, grasses, and roots – a natural diet that aromatically enriches the intramuscular fat and gives the meat its typical mild, nutty flavor . Each animal has approximately two hectares of pasture , which allows for exercise, even fat distribution, and a fine meat texture.

The ham is matured for 3 to 5 years in the historic natural cellars of Jabugo – without artificial refrigeration, solely through the changing seasons. This results in a ham with a delicate texture, fine marbling, and a full-bodied depth of flavor .

The Cinco Jotas Jamón Ibérico de Bellota carries the "Brida Negra" quality designation – the highest category in Spain. Only about 1% of all air-dried hams reach this level, which exclusively includes purebred Ibérico animals raised free-range and fed on acorns .
At Cinco Jotas, however, these standards are surpassed: stricter animal selection, longer maturation periods and uncompromising handwork ensure a result that is considered a benchmark even within the Brida Negra class.

Recommended for enjoyment:
Best served hand-sliced ​​in paper-thin slices at room temperature. Ideal with dry sherry, robust red wine, or simply with fresh white bread and a drizzle of olive oil.

Sustainability & Origin:
Cinco Jotas has always stood for respectful animal husbandry and sustainable management of the oak pastures (Dehesas) of Andalusia. This form of extensive farming maintains the ecological balance and supports local family farms.

Hind leg instead of shoulder:
This ham comes from the hind leg of the Iberian pig – the true Jamón Ibérico . It matures significantly longer than a paleta (shoulder), has finer meat fibers, and a richer aroma. The result is a complex, well-balanced, and exceptionally tender ham that embodies all the characteristics of genuine Bellota quality.

Further product details

• Product: Jamón Ibérico de Bellota 100% Ibérico (Cinco Jotas) · with bones
• Origin: Jabugo (Huelva, Andalusia, Spain)
• Manufacturer: Osborne Sánchez Romero Carvajal Jabugo SAU, Ctra. San Juan del Puerto s/n, 21290 Jabugo (Huelva), Spain
• Breed: 100% Ibérico (pata negra)
• Section: Hind leg (Jamón Ibérico de Bellota)
• Feeding: Acorn fattening and grazing in the wild
• Maturation period: 36 – 60 months (natural cellar maturation)
• Processing: traditionally air-dried, artisanally matured
• Storage: Store in a cool, dry place, away from direct sunlight.
• Note: After cutting, cover the cut surface with a slice of white fat from the ham and protect it with a clean cotton cloth.

Ingredients & Nutritional Information

• Ingredients: 100% Iberian pork ham, sea salt, antioxidant E-301 (sodium ascorbate), acidity regulator E-331(iii) (sodium citrate), preservative E-252 (potassium nitrate)
• Nutritional information per 100 g: Energy 1338 kJ / 321 kcal · Fat 21 g (of which saturates 7.5 g) · Carbohydrate 0 g (of which sugars 0 g) · Protein 33 g · Salt 4.1 g
• Allergens: none according to EU Regulation 1169/2011