- 100% Iberico breed
DOP Jamon de Huelva, Jabugo (Spain)
- 24 cured months
Free range-Acorn fed certified
3 oz (85 g)
5J (Cinco Jotas) Iberico ham is a master piece of gastronomical art and a gourmet icon. It's artisanal production requires patience, expertise and most important... time. During the salting process, just authentic Atlantic salt is used which is a key natural ingredient. After this stage, each piece are washed with tempered water. The piece is hanged then between 2-3 months to get ready for the next natural curing process. Finally, the pieces are entered into a more slow and extraordinary process of the amazing long curing final stage, provided by the unique mountain airs of that region.
Through all the years and under the supervision of our "Maestro Bodeguero" the pieces get the breeze they need to be cured. The time needed for this process is directly proportional to the weight of each piece. A good whole leg piece will need up to 3 years, while the shoulders will need 24 months. The process is carefully monitored and maintained until the optimal curing point is reached. At the end, just the pieces of ham which have reached our highest standards are marked with the 5J Label.
Origins back to 1879 in Jabugo, Huelva Spain when Don Juan Rafael Sanchez Romero open his first Iberico pork butchery. Thirty years later, in 1910, Sanchez Romero founded a company with Don Manuel Romero y Don Enrique Carvajal Perez de Leon. This was the first step towards the creation of the worldwide acclaimed legendary brand: Cinco Jotas.
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