Cinco Jotas 5J bellota boneless shoulder ham

A Cinco Jotas 5J pata negra shoulder

The Cinco Jotas 5J Pata Negra Iberian Bellota shoulder ham is produced by the prestigious Cinco Jotas company, founded in 1879 in Jabugo, Andalusia. This region is one of the most renowned in Spain for the production of Iberian ham and shoulder thanks to its climate and dehesa landscapes, which are particularly suited to Iberian pig farming.

Iberian pigs raised in freedom

Purebred Iberian pigs roam freely in the dehesas, which consist of pastures and holm oak trees. During the montanera, an essential period in their rearing, they feed mainly on acorns that have fallen from the oak trees and on natural resources found in the pastures.

The montanera and acorn feeding

During this period, each pig can consume between 8 and 10 kg of acorns per day. This exceptional diet promotes the infiltration of fat into the meat and contributes to the melt-in-the-mouth texture and rich aroma characteristic of Iberian bellota products.

Slow curing in the cellars of Jabugo

After salting, the shoulders are slowly cured in the natural cellars of Jabugo for around 24 months, depending on the size of the pieces. This gradual maturation allows a complex aromatic palette to develop, with delicate notes of dried fruit.

A boneless shoulder that is easy to enjoy

The boneless presentation makes it easy to cut and obtain thin slices for appetizers or Iberian charcuterie platters. It retains all the aromatic richness and melt-in-the-mouth texture typical of pata negra shoulder.