Cinco Jotas jamón is a work of nature that requires up to five years of personalized care in the hands of our master craftsmen, who select only the finest pieces that reach perfection.
Time to sprout, blossom and mature to the rhythm of the seasons. Time in a unique environment. Stillness. The silence of a cellar. And the passion and know-how of dozens of masters, who are aware that behind a work there is not one genius, but many.
A taste that is the pure art of Spanish gastronomy.
What is the difference between Jamón Ibérico de Bellota and Jamón Ibérico de Cebo?
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.
What does it mean when a ham is "Pata Negra"?
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.
What are the white dots in jamón ibérico?
These are tyrosine crystals (amino acids) that form due to the slow and careful maturation process.
