of our history.
Every history has its origins. Come visit ours, and discover how the legend of the most exclusive ham in the world began. Join us and become a part of that legend.
Take a stroll through our curing cellars and witness a five-year maturation process that has remained unchanged since 1879.RESERVE YOUR VISIT TO THE CINCO JOTAS CURING CELLARS
Pedro Subijana and his Michelin 3-star restaurant Akelarre form a duo that combines shared talent with the way that our 100% Iberian Cinco Jotas acorn-fed pork products are made. Subijana, who has been working with Cinco Jotas for almost 12 years, has been President of the jury of the Cinco Jotas Cooking Challenge with students from the Basque Culinary Center, since the outset. He shares values like a passion for excellence, unlimited creativity and innovation with the brand.Read More
Discover the steps to cutting your Cinco Jotas jamón like an expert master carver and achieve the perfect slice. Before starting to slice any of our Cinco Jotas 100% Iberian acorn-fed hams you must first learn to identify the different parts...Read More
Cinco Jotas is an official partner to The World’s 50 Best Restaurants 2023. Chefs Virgilio Martínez and Pía León’s restaurant Central in Lima took the top slot this year. Cinco Jotas, as an ambassador of Spanish gastronomy, has collaborated with the organization since 2017. In this 20th edition, Cinco Jotas once again participated in all of the official events.Read More