60-Month-Matured Jamón Ibérico de Bellota | Acorn-Fed 100% Ibérico | Brida Negra | Andalusia

60-Month-Matured Jamón Ibérico de Bellota | 100% Ibérico | Brida Negra

Cinco Jotas Jamón Ibérico de Bellota is produced in Jabugo, Andalusia, using pure-bred 100% Ibérico pigs raised outdoors. During the montanera season, the animals feed on acorns, grasses and roots in the dehesa.

The whole hind leg matures naturally for 36 to 60 months in the historic cellars of Jabugo. This long maturation creates a tender texture, fine marbling and a deep, nutty aroma. The ham carries Spain’s highest quality classification, Brida Negra.

Serve in thin slices at approximately 20–24 °C. Store the unopened ham in a cool, dry and well-ventilated place at around 14–18 °C. After cutting, cover the exposed surface with a piece of the ham’s own white fat and a clean cotton cloth.

Product details

• Product: Cinco Jotas Jamón Ibérico de Bellota, 100% Ibérico, bone-in hind leg
• Net weight: 7–8 kg
• Origin: Jabugo, Huelva, Andalusia, Spain
• Producer: Osborne Sánchez Romero Carvajal Jabugo S.A.U., Ctra. San Juan del Puerto s/n, 21290 Jabugo (Huelva), Spain
• Breed: 100% Ibérico
• Feeding: acorn fattening and free-range grazing
• Maturation: 36–60 months
• Processing: traditionally air-dried and artisanally matured

Ingredients and nutrition

• Ingredients: 100% Ibérico pork ham, sea salt, antioxidant E-301 (sodium ascorbate), acidity regulator E-331(iii) (sodium citrate), preservative E-252 (potassium nitrate)
• Nutrition 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