Cinco Jotas Acorn-fed 100% Ibérico Ham, Spain’s national treasure
AN UNRIVALLED LEGEND
—100% IBÉRICO HAM
Simple and pure
Authentic 100% ibérico ham can only be obtained from pure ibérico-breed pigs. True to its origins, Cinco Jotas has maintained both the purity of the breed and the authenticity of its flavour.
The purity of a 100% ibérico pig is determined by its genetic origins. To preserve the breed, only pigs whose mothers and fathers are 100% ibérico have this label and they are verified and registered with the official AECERIBER (Spain’s Iberian Swine Breeders’ Association) stud book.AN AUTHENTIC FLAVOUR
The black label guarantee
The vast majority of breeders work with mixed-breed ibérico pigs, generally a mix of purebred with a European breed. They are selected due to their high yield, however the flavours and aromas are different from 100% ibérico pigs. Cinco Jotas only choses purebred ibérico pigs and relies on an extended team of veterinarians and experts in animal husbandry who are dedicated exclusively to the study, care and control of 100% ibérico pigs.
The black label, a guarantee of excellence and quality, also validates the product as acorn-fed 100% ibérico. Only products with the black label can be called pata negra, or “black hoof”.HOW TO TASTE AN AUTHENTIC CINCO JOTAS HAM
Raised free range in an age-old setting where plants and wildlife thrive in harmony with one another
The acorn is, without doubt, the most important fruit in the region of south-west Spain. The fruit transfers its unique properties to the ham, making it essential to creating the very best 100% ibérico ham.
The pigs extensive exercise in search of this precious fruit together with the singular Iberian breed characteristics result in more effective infiltration of healthy fats and brings to the meat an unrivalled texture and flavour.DISCOVER THE MEADOWS
A healthy, harmonious pleasure
Acorns are comprised of carbohydrates and oleic acids, contributing to the healthy nature of ham. This healthy fatty acid (essential in olive oil) is a type of monounsaturated fat that helps us to regulate our metabolism. It reduces LDL cholesterol (harmful to our bodies) and prevents cardiovascular disease.
A point of reference from Jabugo to the world
This town boasts a unique microclimate that is ideal for curing 100% ibérico ham. For centuries its inhabitants have dedicated their talents towards curing authentic 100% ibérico ham, passing down their know-how from generation to generation.
Jabugo is located in the Sierra de Aracena y Picos de Aroche park, recognized by UNESCO as a Biosphere Reserve. The extraordinary properties of this place makes the curing process possible, one which tempers, fixes, and enhances the texture and flavour of a delicious Cinco Jotas ham from Jabugo.DISCOVER CINCO JOTAS CURING CELLARS
The know-how of trailblazers
For over 130 years, Cinco Jotas has maintained a natural artisanal production process for all its ham, preserving expertise and traditions acquired over the span of generations. In the curing cellars Cinco Jotas ham is cured slowly and naturally, a process which can take up to five years to complete. This is why Cinco Jotas is considered one of Spain’s national treasures.CINCO JOTAS SINCE 1879