Robust Front Ham (Paleta) Matured for 36 Months | Acorn-Fed (Bellota) 100% Ibérico “Brida Negra” from Andalusia

36-month mature, robust front ham (Paleta) | acorn-fed (Bellota) 100% Ibérico “Brida Nega” from Andalusia

The Cinco Jotas Paleta Ibérica de Bellota represents the distinctive side of the Spanish Ibérico tradition – more intense, aromatic, and robust in flavor than the hind leg ham. It originates from Jabugo in Andalusia, where Cinco Jotas has been crafting hams with artisanal perfection since 1879. The Paleta is made from the foreleg of purebred, 100% Ibérico 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, herbs, and roots – a natural diet that subtly flavors the intramuscular fat and gives the meat its distinctive, nutty-spicy character. Each animal has access to approximately two hectares of pasture, which promotes exercise, healthy fat distribution, and a firm meat structure.

The cheese matures for three years in Jabugo's historic natural cellars – without artificial cooling, solely through the changing seasons. The result is an aromatically rich paleta with a pronounced fragrance, fine marbling, and a pleasantly firm yet delicately melting texture.

Sensors:
The maza (upper part of the shoulder) displays a deep red color with even marbling of fat and an intense, sweet-salty flavor. The babilla (flatter side) is darker, with less fat, but a more robust aroma and a subtle hint of salt. The fat melts instantly on the tongue – an unmistakable hallmark of genuine Bellota quality.

The meat contains predominantly monounsaturated fatty acids – especially oleic acid – which are not only responsible for its melt-in-your-mouth texture and aroma, but are also considered beneficial for the heart and circulatory system. In Spain, Ibérico pigs are therefore affectionately called "olives on paws".

The Cinco Jotas Paleta carries the "Brida Negra" quality designation – the highest classification in Spain. Only about 1% of all air-dried hams and shoulders reach this level, which exclusively includes purebred Ibérico cattle raised on acorns in free-range conditions. Cinco Jotas surpasses these standards through particularly rigorous animal selection, generous pastures, and natural curing over several years – a commitment that makes each Paleta unique.

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 – for enjoyment in harmony with nature.

Foreleg instead of hindleg:
This paleta comes from the foreleg of the Ibérico pig – the classic shoulder ham. It matures for a slightly shorter time than Jamón, but exhibits a more robust aroma, a saltier depth, and greater texture. Ideal for lovers of authentic, intense Ibérico flavors.

Enjoyment and storage of whole hams
Best consumed at 20-24 °C. This allows the aroma of the fat to come through.
Storage: Ideal temperature: 14–18 °C (cool, dry, well-ventilated).
Location: Ideally in a pantry or a cool cellar , not in the refrigerator.
Fat protects the ham – it prevents it from drying out and should have a slight shine.
Warmer temperatures (up to ≈ 22 °C) are not a problem, provided the room is dry. Shelf life: Whole hams can be stored for at least 12 months , often considerably longer – the aroma even continues to develop. After the first cut, we recommend enjoying it within 6 weeks .  

Further product details

• Product: Paleta Ibérica 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: Foreleg (Paleta Ibérica de Bellota) deboned
• Net weight: 2 - 3 kg
• Feeding: Acorn fattening and grazing in the wild
• Maturation period: 36 – 40 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 paleta and protect it with a clean cotton cloth.

Ingredients & Nutritional Information

• Ingredients: 100% Ibérico pork shoulder, 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: Certicalidad No. 111500003
• Company: Osborne Sánchez Romero Carvajal Jabugo SAU – Ctra. San Juan del Puerto s/n, 21290 Jabugo (Huelva), Spain
• Certified according to: UNE-EN ISO 9001 & UNE-EN ISO 14001