Cinco Jotas

Acorn-fed 100% Ibérico shoulder ham (Paleta), black label – Pata negra, from Jabugo – Huelva

5 - 6 kg
Gluten Free

 249,90

€ 45,44 / kg VAT included

Format:
Quantity: Max 1

Usually ships within 4 working days

Ham Quality icon

Learn the basics concepts to understand the different colour labels, appellation of origin, and types of quality of Ibérico and Serrano ham (jamón) and shoulder ham (paleta).

race

iberico 100

Ibérico 100%
(pata negra)

Weight

5.5 kg

5.5 kg

BODY PART

Paleta (shoulder leg)

Paleta
(shoulder leg)

PIG DIET

Bellota (acorn)

Bellota
(acorn)

FLAVOUR

Intense

MATURING

More than 24 months

Black  (Pata Negra)

LABEL OF QUALITY:

Black (Pata Negra)


Drinks Pairing

Drinks Pairing Suggestions:

  • Medium red: Tempranillo
  • Medium red: Rioja crianza
  • Cava Brut
  • Fortified wine: Sherry Manzanilla
  • Fortified wine: Sherry Fino
  • Light Body Beer: Lager, Pilsener & Blonde Ale
  • Andalusia-Huelva

    Enjoy the authentic flavour of our 100% Iberian acorn-fed shoulder ham (Paleta de Bellota), black label - Pata Negra. Hide it delicately, slice by slice and taste an authentic flavour that pays homage to our land. Enjoy every nuance of this sensory journey into the centuries-old tradition of our country and let your senses be carried away by the magic of the moment.

    Cinco Jotas is recognised all over the world as a brand ambassador of Spanish haute cuisine. Its 100% Iberian acorn-fed ham comes from a careful selection of pigs reared in the wild in the beautiful pastures of the southwest of the Iberian Peninsula. The natural acorn-based diet that these pigs receive and the purity of the breed, which is not crossbred with any other species, allows Cinco Jotas to remain faithful to its origins and tradition. This centuries-old method also makes it possible to preserve the natural ecosystem in which the pigs are raised. The Dehesa del Suroeste Peninsular guarantees the best nutrition for the Cinco Jotas Pure Iberian Pig.

    In order for the pigs to be reared with every guarantee, the animals travel around 14 km every day in search of the acorns on which they feed. In this way, the acorns become the pigs' main food and ensure the nutritional properties and flavour that are characteristic of Cinco Jotas. Cinco Jotas ham helps to reduce bad cholesterol and improves cardiovascular health as well as providing an unrivalled flavour and texture.

    The Cinco Jotas natural cellars are located in Jabugo, in the province of Huelva. The Natural Park of Aracena y Picos de Aroche, which is part of the UNESCO Dehesas de Sierra Morena Biosphere Reserve, is home to the Cinco Jotas cellars and makes them a privileged place where slow, natural curing helps Cinco Jotas hams and Iberian hams to become an exceptional taste experience.

    This Cinco Jotas shoulder ham is of an exceptional quality, unique among the 100% Ibérico acorn-fed pata negra. The caña (shinbone) is thin, with an inferior percentage of fat infiltrated than other bellota hams, and it has a fruity strong aroma. Live an authentic Cinco Jotas experience.

    Enjoy the authentic flavour of our 100% Iberian acorn-fed shoulder ham (Paleta de Bellota), black label - Pata Negra. Hide it delicately, slice by slice and taste an authentic flavour that pays homage to our land. Enjoy every nuance of this sensory journey into the centuries-old tradition of our country and let your senses be carried away by the magic of the moment.

    Cinco Jotas is recognised all over the world as a brand ambassador of Spanish haute cuisine. Its 100% Iberian acorn-fed ham comes from a careful selection of pigs reared in the wild in the beautiful pastures of the southwest of the Iberian Peninsula. The natural acorn-based diet that these pigs receive and the purity of the breed, which is not crossbred with any other species, allows Cinco Jotas to remain faithful to its origins and tradition. This centuries-old method also makes it possible to preserve the natural ecosystem in which the pigs are raised. The Dehesa del Suroeste Peninsular guarantees the best nutrition for the Cinco Jotas Pure Iberian Pig.

    In order for the pigs to be reared with every guarantee, the animals travel around 14 km every day in search of the acorns on which they feed. In this way, the acorns become the pigs' main food and ensure the nutritional properties and flavour that are characteristic of Cinco Jotas. Cinco Jotas ham helps to reduce bad cholesterol and improves cardiovascular health as well as providing an unrivalled flavour and texture.

    The Cinco Jotas natural cellars are located in Jabugo, in the province of Huelva. The Natural Park of Aracena y Picos de Aroche, which is part of the UNESCO Dehesas de Sierra Morena Biosphere Reserve, is home to the Cinco Jotas cellars and makes them a privileged place where slow, natural curing helps Cinco Jotas hams and Iberian hams to become an exceptional taste experience.

    This Cinco Jotas shoulder ham is of an exceptional quality, unique among the 100% Ibérico acorn-fed pata negra. The caña (shinbone) is thin, with an inferior percentage of fat infiltrated than other bellota hams, and it has a fruity strong aroma. Live an authentic Cinco Jotas experience.

    100% Iberian pork shoulder leg, sea salt, antioxidant E-301 (sodium ascorbate), acidity regulator E-331 (iii) (trisodium citrate), preservative E-252 (potassium nitrate), 1% Iberian pork shoulder, sea salt, antioxidant E-31 (sodium ascorbate), acidity regulator E-331 (iii) (trisodium citrate), preservative E-252 (potassium nitrate).

    Average nutritional values per 100 ml/g. The % have been calculated based on the reference intake of an average adult (8400 Kj / 2000 Kcal):

    Energy value (Kj)
    1587 Kj
    Energy value (Kcal)
    379 Kcal
    Fats
    27 g
    Saturated fats
    10 g
    Carbohydrates
    0 g
    Sugars
    0 g
    Proteins
    34 g
    Salt
    4,9 g

    We recommend to preserve Spanish ham products in a cool and dry place, away from high temperatures, direct sunlight and heating sources. Room temperature of about 18º - 22ºC is adequate. Avoid storing it near stoves, ovens or heating systems in order to preserve its flavour and aroma. Any cut surface should be covered by the ham’s outer covering of rind and fat (or a clean dish towel) to preserve moisture and prevent drying out and loss of quality.

    If you received a full ham leg and plan to store it for some time before consumption, we recommend storing it without wrapping in a cool and dry place, avoiding hot rooms and with excessive humidity, ideally slightly ventilated for making the ham drying process as natural as possible. Some places we recommend are storage rooms, private garages, warehouses and kitchens. Even so, the ham will not deteriorate if it spends a few days in a place that is a little hot, the grease will simply sweat.

    Though the maximum consuming time for full hams with bone is one year, normally hams are consumed in around 3 months. Actually, ham will continue its natural drying process so if the ham is started some months after receiving it, the product will only be more dried than at the beginning.

    Any cut surface should be covered by the ham’s outer covering of rind and fat to preserve moisture and prevent drying out and loss of quality.

    How should ham be consumed?

    Ham should be consumed at room temperature, when it will have a lustrous appearance. When too cold, the fat will appear opaque. Any ham that is cut should be consumed immediately, or covered in plastic wrap, to avoid prolonged exposure of the ham to air.

    In addition, each time you finish slicing the ham leg, you should protect the cut area with butcher paper, a cloth moistened with olive oil, or with a bit of the trimmed skin and fat layer, so that the cut area remains fresh. To further protect the ham, you may cover it with a clean dish towel.

    How to slice a ham leg?

    Remove the layer of fat from the top and the sides of the leg until the meat is exposed. Trim the fat as you slice. Cut small, very thin slices, including some of the fat which holds much of the flavor. Slice downwards with your free hand behind the knife.

    If you plan to consume the entire ham in a day or two, you can remove the skin and fat completely. If not, it is better only remove the skin and outer fat layer from the area to be sliced that day. To enjoy the flavor and texture of a fine Spanish ham leg, slice the ham with a long sharp knife in the following order: first the rump half, then the rump end and lastly the shank.

    The meat nearest the bone is difficult to slice well, and can be cut into small chunks for use in soups and stews. The ham bone itself is also excellent for flavoring broths, soups and stews, and may be cut and frozen for later use.

    SKU: SK01000000006

    Producer: Sánchez Romero Carvajal Jabugo, S.A (Osborne)

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