Jabugo Iberico de Bellota "Cinco Jotas" Boneless
Right at the heart of the Sierra of Aracena lies Jabugo, a small village dotted with chestnut trees and holm oaks. Its unique microclimate with hot summers, winters free from snow and ice, dry during the day and humid at night, make Jabugo a privileged spot and a unique environment to make the best Iberian product. Feeding Iberian pigs on a diet of acorns and aromatic herbs during the montenera or mast-feeding season, combined with the exercise the pigs get while searching for food, ensures that they fatten at a slower rate and allows fat to accumulate further between their muscle fibres.
The upshot: an unrivalled texture, aroma and taste.
Acorn Ham always comes from Iberian pigs fed solely on acorns and natural pasture in the mast-feeding season.
This product is made from the hind limbs of Iberian pigs reared in the vast pastures of the Iberian Peninsula and fed on acorns during the Montanera fattening period.
During the production process, the ham is cooled and cut in a V shape, the outer fat is removed, then it is salted, cleaned, weighed, dried and cured in natural cellars. Once the acorn hams have been cured in cellars, they go through a rigorous selection process to ensure that only the best pieces, which reach the most exquisite organoleptic standards and which offer unrivalled quality, are finally chosen to bear the ‘5J’ label.
5J Ham has a lingering aroma and an incomparable taste and bouquet. A black hoof and a fine hank. When sliced, it has a uniform colour with myriad shiny streaks of accumulated fat.
Avg. weight 5 to 6 lbs
