Cinco Jotas 100% Jamón Ibérico de Bellota

TAST­ING NOTES FROM THE CURATOR

Cin­co Jotas has made their ham for 150 years from pure-bred Iber­ian black pigs that they raise free-range on the dehe­sas of Jabu­go in Sier­ra de Huel­va. This is one of only four regions in Spain where jamón ibéri­co can be made. The hams from 2‑year-old pigs are nat­u­ral­ly cured for 3 years in the cel­lars of Cin­co Jotas in Jabu­go. The meat car­ries waft­ing hints of the dehe­sas and tastes bold­ly of toast­ed hazel­nut, wet wood, wild-flow­ers and acorns — an uma­mi expe­ri­ence like noth­ing else.

PREPA­RA­TION OR PAIRINGS

Once you’ve opened — cut­ting past the fat lay­er — the ham, carve short, thin slices that will allow you to ful­ly appre­ci­ate its aro­ma and fla­vor. Cut from dif­fer­ent sec­tions so you can sam­ple the full range of what this one haunch has to offer. In Spain, using your fin­gers to eat the slices is encour­aged for the full jamón experience.

You can have the ham on its own or with slices of toast­ed bread and toma­to slices. We rec­om­mend hav­ing it with its cheesy match, Dehe­sa de Los Llanos Arti­sanal Gran Reser­va Manchego DO. And of course, savor your repast with a glass of Man­zanil­la fine sher­ry, Cava, or oth­er sparkling wines.

A TREA­SURED LOCATION

The Cin­co Jotas com­pa­ny has been pro­duc­ing jamón ibéri­co in Jabu­go since 1879. The dehe­sas there have been home to the famed pata negra for hun­dreds of years, an unpar­al­leled set­ting that has pro­vid­ed the ani­mals with their favorite food — and the cen­tral key to their unique fla­vor: the acorn. 

Because of their exquis­ite loca­tion, Cin­co Jotas’s cel­lars are able to main­tain the per­fect bal­ance of humid­i­ty and tem­per­a­ture to bring their hams and oth­er prod­ucts to full poten­tial. Each and every sin­gle prod­uct ships out from there with a stamp of superla­tive quality.

Storage Instructions

To prop­er­ly con­serve and extend the ham shelf life, store in a cool, dry place, with the ide­al serv­ing tem­per­a­ture between 17 – 22º C. Please mes­sage us if you require a carv­ing board as well. We can source.