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Cinco Jotas Bone-In 100% Ibérico de Bellota Jamón - FREE SHIPPING!

$1,399

Cinco Jotas Bone-In 100% Ibérico de Bellota Jamón - FREE SHIPPING!

Acorn-Fed Ibérico Ham from Jabugo - Approximately 13-16 Pounds | JM-106

jm-106 jm-106
$1,399
 
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  • Cinco Jotas, one of Spain's finest brands
  • Acorn fed, free range, 100% Ibérico
  • Hoof removed according to USDA guidelines
  • Certified Bellota grade
  • Holder not included
  • Size - Approx. 13-16 lbs

Jamón Ibérico de Bellota, the incredible cured ham made from free-range, acorn-fed pork, is the ultimate of its kind. Cured for over two years, thin slices of this delectable ham glisten with beneficial fats that are the key to its profound, complex flavor.

Cinco Jotas is known as the elite brand of Ibérico ham. In fact, the word Jabugo, the town made famous by Cinco Jotas, is now synonymous with top quality Ibérico ham.

Cinco Jotas uses only 100% genetically pure bred Ibérico pigs that live their entire lives roaming the countryside of Spain. Other companies will cross breed Ibérico pigs with other breeds to increase the litter size and raw meat production. Cinco Jotas prefers to use only 100% pure Ibérico even though it's more expensive.

The hams come from an ancient breed of pig, Cerdo Ibérico, which has been roaming the woodland meadows of western Spain feeding on acorns for thousands of years. Jamón Ibérico de Bellota is the pride of Spain, and Spaniards consume the vast majority of the limited number of hams produced in their own country.

Each fall, a traditional group of breeders set aside a select group of young pigs, allowing them to roam the dehesa woodlands. There they feast upon acorns which are falling in abundance from the holm oak and cork trees. They feast on these 'bellotas' (Spanish for acorn) themselves, putting on at least two pounds of weight each day!

When it is time for their sacrifice (the Spanish term for slaughter), these genetically unique animals produce Jamón Ibérico de Bellota hams that are marbled with rich golden fat infused with the flavor of the sweet bellota acorns. Remarkably, a good portion of which is mono-unsaturated, similar to healthy olive oil. Sliced paper-thin, it glistens at room temperature and provides an inimitable rich nutty flavor and tender texture.

We are delighted to announce that this exquisite jamón is featured as #4 in the 2013 Zagat "Holiday Gift Guide: 46 Foodie Must-Buys."

Ingredients

100% Ibérico pork ham, sea salt, seasoning (sugar, sodium nitrite, potassium nitrate, sodium ascorbate).

Nutritional Information

Serving size 1 oz (28g). Servings per container varied. Calories 90. Calories from fat 50. Total fat 5g (7%), Saturated fat 2g (8%), Trans fat 0g (0%). Cholesterol 8mg (3%), Sodium 500mg (21%), Total carbohydrate less than 1g (0%), Dietary fiber 0g (0%), Sugars 0g, Protein 10g. Vitamin A 0%, Vitamin C 0%, Calcium 1%, Iron 6%. *Percent Daily Values are based on a 2,000 calorie diet.

All information listed on our website, including nutrient content information, ingredient lists, and information relating to health claims is for informational purposes only and not provided as medical advice. You should carefully read all information in the actual product packaging and labels, including for food allergen, nutrient content and qualified health claims before using or consuming a product. La Tienda does not assume any liability for inaccuracies or misstatements about products.

Use and Care

A bone-in ham will last approximately 6 to 8 weeks. Store in the refrigerator in the plastic wrapper for 2 to 3 months or remove from the plastic and store in a cool dry place on a ham holder or hanging by the rope provided.

Once you cut into it, cover the cut surface with fat from the jamón and a light breathable cloth. The cut surface may dry out a bit; simply cut off the dry portion and continue slicing. Do not remove the fat and skin from areas you are not actively slicing, as they protect the ham from drying out.

A thin layer of mold may appear on whole hams and is completely harmless. It can be removed with a clean, damp cloth or with a cloth and olive oil. Small white spots are amino acids found in aged meat and cheese products and are perfectly safe to eat.

Serve the slices at room temperature.

This ham will yield approximately 9 to 10 pounds of sliced jamón.

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