Lomo | Cinco Jotas famous sausage made from pork loin | surpasses the black label | half lumbar

Cinco Jotas' Presa Ibérica de Bellota is one of the rarest specialties of Spanish cured meat art. Made from the exceptionally tender presa muscle – a prized cut from the inside of the foreleg – it combines juiciness, flavor, and depth in a unique balance. The meat comes exclusively from purebred, 100% Iberian pigs that roam freely in the Dehesas of Andalusia.
During the acorn-feeding season (October to March), they feed on acorns, herbs, and roots – a natural diet that makes the meat incomparably flavorful. Cinco Jotas surpasses even the strictest quality standards in Spain (“Brida Negra”) – only about 1% of all products reach this level.
Only natural ingredients are used in its production: Ibérico pork, sea salt, paprika, garlic, and a touch of sugar. The result is a sausage with a deep red color, a delicate paprika aroma, and a creamy texture.
Each half sausage is shaped by hand, air-dried and gently matured – without artificial additives.
Sustainability & Origin: Cinco Jotas stands for respectful animal husbandry and sustainable management of the oak pastures (Dehesas) in Andalusia. This traditional, extensive farming method preserves the ecological balance and supports local family farms – a product of nature, time, and passion.
Appearance: Marbling due to fat deposits, lightly browned. Its bright red hue attracts attention and invites tasting.
Aroma: Intense, very strong. Of damp grass, acorns and spices. Nuances of smoked wood, toasted sugar and bread crust.
Texture: Pleasant, even, meaty.
Taste: It melts on the tongue and has notes of paprika, a hint of garlic, and spicy, smoky aromas. The aftertaste is long-lasting and very pleasant.

Enjoyment and storage
Store in a cool place: at 3–8 °C in the refrigerator
Keep the packaging closed until ready to serve.
Before eating: open about 30 minutes beforehand and bring to room temperature so that the aromatic fat melts slightly and the full aroma unfolds. 

Further product details

• Product: Presa Ibérica de Bellota 100% Ibérico (Cinco Jotas) · Half sausage
• Net weight: approx. 400 - 500 g
• 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)
• Cut: Presa – fine muscle meat from the inside of the foreleg ham
• Feeding: Acorn fattening and grazing in the wild
• Processing: air-dried and hand-matured according to a traditional recipe
• Storage: Store in the refrigerator at 3–8 °C, keep the packaging closed until ready to serve. Once opened, repackage airtight and consume within 30 days.
• Before eating: Open about 30 minutes beforehand and bring to room temperature so that the aromatic fat melts slightly and the full aroma develops. Consume at 20-24 °C.

Ingredients & Nutritional Information

• Ingredients: 100% Ibérico pork, sea salt, paprika, garlic, dextrin, dextrose, sugar, acidity regulator E-331(iii) (sodium citrate), color E-120 (carmine), preservatives E-252 (potassium nitrate) and E-250 (sodium nitrite), antioxidant E-301 (sodium ascorbate)
• Nutritional information per 100 g: Energy 1461 kJ / 351 kcal · Fat 23 g (of which saturates 8 g) · Carbohydrate 1.9 g (of which sugars 1.7 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