Cinco Jotas 100% Iberico Presa

Tast­ing Notes from the Curator

Acorn-fed 100% ibéri­co pre­sa, or cured shoul­der cut, comes in con­ve­nient pack­ets of 70g each to enjoy at any time. Hand­craft­ed in Jabu­go by arti­san experts, this cured meat is made from a cut locat­ed between the top of the shoul­der and the loin. Craft­ed accord­ing to age-old tra­di­tions passed down from gen­er­a­tion to gen­er­a­tion, this lux­u­ry treat is of excep­tion­al­ly high qual­i­ty. The high lev­els of mus­cu­lar mar­bling, a pri­ma­ry deter­mi­na­tion of qual­i­ty grade, result in excep­tion­al flavour, ten­der­ness and juici­ness, much like all acorn-fed 100% ibéri­co ham from Cin­co Jotas.

Pair­ings

There are an infi­nite num­ber of ways to eat 5J Cin­co Jotas 100% Iberi­co Pre­sa: with bread, with toma­toes, in a sand­wich or alone as a snack. But it can also be used to add more flavour to make a sim­ple dish into a gourmet recipe. At the offi­cial 5J Cin­co Jotas Restau­rants, for exam­ple, they pre­pare it with fresh peas, pur­ple arti­chokes, eggs and pota­toes, beans, octopus. 

Choose a beau­ti­ful live­ly cham­pagne such as Duval-Leroy Fleur de Cham­pagne Brut Pre­mier Cru to complement. 

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

Vac­u­um-sealed packs of hand-carved cured meats can last up to five months in the refrig­er­a­tor (nev­er the freez­er). Once the pack is opened, they’re best enjoyed with­in the day.