Cinco Jotas is famous for the very finest acorn-fed, pasture-raised cured meats in Spain. This duo includes packs of sliced paleta shoulder and lomo pork loin for you to taste and compare. Serve at room temperature to bring out the complex flavor of these treasures of Spanish cuisine.

Ibérico de Bellota paleta is aged for two years in the mountain village of Jabugo. The legs are then sliced by hand by a master carver. Each bite has an intense flavor and meltingly delicious marbling.

Lomo embuchado is a whole pork loin seasoned with garlic and smoked paprika (Pimentón de La Vera.) Aged for three months, it has a delicious smoky flavor.

Ibérico de Bellota meats are marbled with beneficial fats with a rich intensity of flavor. The secret is the special acorn diet and outdoor lifestyle enjoyed by Ibérico pigs.

Ibérico pigs are an ancient breed, found only on the Iberian Peninsula. Cinco Jotas raises its own herd of purebred Ibérico pigs in the oak-tree forests of western Spain, called the dehesa. There they live outside, foraging wild grasses and herbs, and feasting on sweet bellotas, or acorns. During the montanera season, when the acorns are plentiful, they can gain ten pounds a day!

This rich diet, and all that exercise, results in pork that is marbled with beneficial acorn-flavored fats. During the curing process, this fat is transformed into a monounsaturated oil, much like extra virgin olive oil. In fact, there is evidence that eating Ibérico de Bellota will actually lower your cholesterol.