Hand - deboned Jamón in 3 individually wrapped pieces​

The Cinco Jotas Jamón Ibérico de Bellota – boneless and in 3 pieces – is the convenient version of the legendary Iberian hind leg ham. It comes from Jabugo in Andalusia, where Cinco Jotas has been perfecting the art of ham curing since 1879. The foundation is purebred, 100% Iberian pigs that roam freely in the oak forests of the Dehesas .

During the acorn fattening season (October to March), the animals feed exclusively on acorns, grasses, and roots – a natural diet that imparts a rich aroma to the meat, giving it its typical mild, nutty flavor. Each animal has access to approximately two hectares of pasture, allowing for exercise, healthy fat distribution, and a fine texture.

After a maturation period of 3 to 5 years in the historic natural cellars of Jabugo – without artificial refrigeration, solely through air, time, and the seasons – the ham is carefully deboned and divided into 3 pieces. This preserves the full aroma while making the ham easy to slice, store, and portion.

Sensors:
The hind leg displays a deep red color with fine, even marbling. The maza reveals a delicate texture with a sweet and salty balance, while the babilla (inner side) is somewhat bolder, more compact, and possesses a deeper saltiness. The interplay results in a full-bodied, lingering flavor with notes of acorn, roasted nut, and damp wood.

Cinco Jotas' Jamón Ibérico de Bellota carries the "Brida Negra" quality designation – the highest category in Spain. Only about 1% of all hams reach this level, which exclusively includes purebred Ibérico animals raised on acorns in free-range conditions. Cinco Jotas surpasses even these standards through stricter animal selection, exceptionally long curing periods, and uncompromising handcrafting – a benchmark for true premium indulgence.

Hind leg instead of shoulder:
This ham comes from the hind leg of the Iberian pig – the true Jamón Ibérico de Bellota . Compared to the Paleta (shoulder) , the hind leg is larger, has a finer texture, and a deeper aroma. It matures for up to 60 months, developing a particularly complex flavor – a delicacy with elegance, depth, and a delicate texture.

Recommended for enjoyment:
Best served thinly sliced ​​at room temperature. Ideal with dry sherry, full-bodied red wines, or simply with a drizzle of olive oil. The three sections allow for easy storage and portioning – perfect for gourmets and restaurants.

Sustainability & Origin:
Cinco Jotas stands for respectful animal husbandry and sustainable management of the oak pastures (Dehesas) in Andalusia. This form of extensive farming maintains the ecological balance and supports local family farms – a product of patience, respect, and passion.

Further product details

• Product: Jamón Ibérico de Bellota 100% Ibérico (Cinco Jotas) – boned, in 3 pieces
• Net weight: approx. 3 - 4 kg
• Section: Hind leg (Jamón Ibérico de Bellota)
• 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)
• Feeding: Acorn fattening and grazing in the wild
• Maturation period: 36 – 60 months (natural cellar maturation)
• Processing: traditionally air-dried, artisanally matured and boned by hand
• Storage: Store in a cool, dry place, away from direct sunlight.
• Note: Once opened, seal tightly and consume within 30 days.

Ingredients & Nutritional Information

• Ingredients: 100% Ibérico ham (hind leg), 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 1577 kJ / 379 kcal · Fat 27 g (of which saturates 10 g) · Carbohydrate 0 g (of which sugars 0 g) · Protein 34 g · Salt 4.9 g
• Allergens: none according to EU Regulation 1169/2011
• Certification: Certificate No. 111500003 · Company certified according to UNE-EN ISO 9001 & 14001