Cinco Jotas Gifts

There is no significant difference in the quality of Jamón de Bellota 100% Ibérico based on the sex of the pig; factors like breed, diet, rearing, and the curing process are what truly influence the quality of the ham.

To fully enjoy Jamón de Bellota 100% Ibérico , we recommend pairing it with champagne or white wine. For suggestions from top chefs around the world, visit our Cinco Jotas Instagram.

You need a ham stand and a well-sharpened knife. If you don't have these, you can purchase them from our store. Before starting to carve the ham, refer to the advice from our master carvers.

Always check the labelling of our products for guidance. To preserve the ham once you’ve started carving it, cover the cut surface with a slice of white fat from the ham followed by a cotton cloth. Ideally, slice the ham daily to keep the cut fresh. To ensure maximum quality, we recommend consuming a Cinco Jotas ham within 2 months and storing in a cool, dry place.

Jamón Ibérico de Bellota comes from pigs primarily fed on acorns and natural products during the montanera (fattening phase), giving it a more intense and complex flavour with sweet and nutty notes. Its texture is juicier and smoother, thanks to the natural fat infiltration during the montanera. Jamón Ibérico de Cebo comes from pigs fed with feed on farms, resulting in a less complex flavour and a less juicy texture.

The term "pata negra" originates from the black hooves of Ibérico pigs, distinguishing them from other breeds. Today, regulations in Spain ensure that only hams from 100% Ibérico pigs, fed on acorns and raised in the dehesa, can bear this designation. Thus, "pata negra" is associated with the highest standards of quality and authenticity in ham.

The fat in Jamón de Bellota 100% Ibérico is healthy due to its high content of beneficial fatty acids and antioxidants, contributing to cardiovascular and overall health when consumed in moderation.

These are tyrosine crystals (amino acids) that form due to the slow and careful maturation process.

Approximately one-third of the total weight of a ham is made up of the bone, which can mean around 2-3 kilograms in a standard-sized jamón ibérico.