Cinco Jotas (5J) Jamon Iberico de bellota - Large

Jamon Iberico de bellota Cinco Jotas (5J). 100% iberico ham, acorn-fed, cured for 24 months. Weight 17 to 18 lbs; 40-50 servings.

"The finest hams in the world"


Cinco Jotas (5J) is internationally recognized as the jewel of Spanish cuisine. 100% Iberian Bellota Ham from pigs bred freely in the vast expanses of the Southwest Peninsular, with a natural diet based on acorns.

Cinco Jotas (5J), true to its origins, has preserved the pure race of its pigs without crossing them with other species and also the natural ecosystem in which they are bred. The Southwest Peninsular ranges ensure the best feed for the 5J pure Iberian breed of pig. During the Montanera season, the animals travel some 14 km every day feeding on acorns, their main diet and one that gives them their special taste and aroma features (also helping to reduce harmful cholesterol and improve cardiovascular health) and provides the texture and unique flavour.

For over 130 years, 5J has been using traditional and natural techniques to make its products, traditions and techniques that have been passed down from generation to generation. Its natural cellars are in Jabugo, in the Natural Park of Aracena and Picos de Aroche, which forms part of the UNESCO Biosphere Reserve of Sierra Morena. This privileged location allows for the slow, natural curing process that only nature can provide.

Taste Recommendations

Keep your Jamon Iberico de bellota Cinco Jotas (5J) at home, in cool and ventilated place prior to consumption. After being received, the product should be removed from the sachet and the brown paper bag protecting it.

For carving,  special equipment is required: a ham holder, carving knife with a wide blade to clean the inside and outside of the jam on as well as a long, sharp, flexible ham knife. These are the basic tools needed to fully enjoy each slice.

It is very important to leave the cut clean and adequately protected to prevent oxidation after you´ve enjoyed it. We therefore recommend covering the exposed area with thin slices of far from the ham itself.


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