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Cinco Jotas Sliced 100% Ibérico de Bellota Shoulder - 3 oz
- Delectable acorn-fed, free range cured shoulder
- Sliced by hand with a knife
- Cinco Jotas brand from Jabugo
- True pata negra paleta
- Size - 3 oz
The name Cinco Jotas is synonymous with the finest acorn-fed, free range cured hams and shoulders in the world! Aged for over two years, this Ibérico de Bellota paleta literally melts in your mouth, releasing a symphony of flavors. Ham masters from Jabugo cut each slice by hand with a special jamonero knife for the most authentic sliced Ibérico de Bellota in the world.
Serve these delectable slices on a warm plate with a great bottle of wine to best experience this treasure of Spanish cuisine! Each slice will have a deep maroon color and an enticing aroma that can only be experienced with cured Ibérico meats.
Paleta Ibérico de Bellota dry-cured shoulders are marbled with beneficial fats that bring a rich intensity of flavor, making this the finest of cured meats. Paletas are smaller than the typical jamón and more marbled. Many people prefer paletas, claiming they have a richer flavor than the larger hams.
Ibérico pigs are an ancient breed, only found in Spain. Cinco Jotas raises its own herd of 100% purebred Ibérico pigs on the oak-tree studded rangelands of western Spain. There they live in family groups, foraging for food and feasting on sweet bellotas, or acorns. During the montanera season, when the acorns are thick on the ground, they can gain ten pounds a day!
This wonderful diet, and all that exercise, means that the meat is marbled with beneficial acorn flavored fats. During the curing process, this fat is transformed into a monounsaturated oil, much like extra virgin olive oil. In fact, there is evidence that eating Ibérico de Bellota will actually lower your cholesterol!
Ingredients
Ibérico pork shoulder, sea salt, seasoning (sugar, sodium citrate, sodium nitrite, potassium nitrate, sodium ascorbate).
Nutritional Information
Serving size 1oz (28g). Servings per container 3. Calories 90. From fat 50. Total fat 6g (8.5%), Saturated fat 2g (9%), Cholesterol 10mg (3%), Sodium 590mg (23.5%), Total carbohydrate less than 1g (0%), Protein 9g, Dietary fiber 0g (0%), Sugars 0g. 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
The unopened package can be stored in the refrigerator for 2 to 3 weeks. Once opened, store in the refrigerator and consume within 3 to 5 days. Small white spots are amino acids found in aged meat and cheese products and are perfectly safe to eat.
Serve at room temperature.
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Customer Reviews
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"My favorite jamon!!"
Marie - Chardon, OH March 2023
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"Fresh and very good product. "
Armin - Miami , FL January 2023
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"Excellent flavor "
Richard - Brookfield, WI March 2022
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"Cinco Jotas jamon iberio is so good. Melts in your mouth but expensive"
Dula - Edison, NJ January 2022
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"I became enamored with Iberico in Spain after several tastings and lots of questions. This is as close as it get's to the best Cinco Jotas in Spain. Worth it!"
Karl - Cleveland, OH May 2021
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"Cinco Jotas is by far the top of the line of Iberico Ham. Expertly sliced and a long after taste."
ANTONIO - ALEXANDRIA, VA June 2014
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"Good but very expensive."
Mona - Sicklerville, NJ April 2014
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Michael - Manchester, NH June 2013
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"As always the very best, it just seems to go too fast!"
Kathleen - Fleming Island, FL April 2013
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"excellent, but always a little pricey. thanks"
Romeo - Brownsville, TX April 2013
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Sheila - Scottsdale, AZ April 2013
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"DELICIOUS FOOD AND BEST QUALITY"
ANA - SUGAR LAND, TX February 2013