When only the finest will do, Jamón Ibérico de Bellota by Cinco Jotas is the only choice. Cinco Jotas cures its pasture-raised, acorn-fed hams for over two years in the mountains of southwest Spain. Carving thin slices from a whole ham is the best way to enjoy the complex flavors of this ham masterpiece. This extra-large ham is the perfect centerpiece for a special event or party.

Cinco Jotas is the elite brand of Ibérico ham in Spain. In fact, the word Jabugo, the town made famous by Cinco Jotas, is now synonymous with finest quality Ibérico ham.

The ancient breed of pig, Cerdo Ibérico, has roamed the woodlands of western Spain feeding on acorns (called 'bellotas') for millennia. Cinco Jotas raises only genetically pure Ibérico pigs that live their entire lives outside on the Spanish countryside. Other companies cross breed Ibérico pigs with other breeds to increase the litter size and meat production. Cinco Jotas prefers to use only 100% pure Ibérico even though it's more expensive.

Each fall these special pigs forage the 'dehesa' woodlands. There they feast on grasses, herbs and, most importantly, sweet acorns. They feast on so many 'bellotas' (Spanish for acorn), that they gain at least two pounds of weight each day during the acorn season.

This exercise and a rich natural diet are the secret to Jamón Ibérico de Bellota hams that are marbled with fat infused with the flavor of the sweet bellota acorns. Remarkably, the fat is high in mono-unsaturated oleic acid, similar to healthy extra virgin olive oil. Sliced paper-thin, it glistens at room temperature and has a rich nutty flavor and tender texture.

For storage and slicing instructions for whole hams, see this page.

NOTE: Hoof has been removed to conform to USDA standards.