A Cinco Jotas acorn-fed 100% ibérico ham can be appreciated using all the senses: the warmth of the ham when holding it in your hands, the succulent, smooth texture in your mouth, the herbal aromas that combine nutty acorns with natural herbs, and – at last – that unforgettable flavour that stays with you long after the last bite is, sadly, gone.

The hind legs of a 100% Ibérico pig raised free range. The woodlands of the southwestern Iberian peninsula guarantee the best acorn-based diet for this unique race that we have preserved since 1879. The main oleic acids of the acorns infiltrate the meat of this so very pure and singular species native to our peninsula during the acorn-rich montanera season, transferring exquisite aromas and flavors to the ham and giving rise to a unique quality piece – truly one of Spain's National Treasures.

ENJOY THE FLAVOR OF AN AUTHENTIC CINCO JOTAS HAM

1- Unlike bone-in ham, a boneless Iberian han should be kept refrigerated because once the bone is removed, the curing process stops and extra preservation is required. We recommend storing the boneless ham in an airtight container to prevent drying out.

2- Boneless hams can be divided intolarge pieces with a sharp kinfe, or sliced with an electric slicer.

3- Any han that is cut should be consumed immediately, or wrapped in wax paper or plastic wrap to avoid contact with the air. We recommend that you cut only as much as toy will consume.

4- Serve the ham at romm temperature (approximately 64-72º F) to fully appreciate its unbelievable flavors.

5- Arrange the ham, slice by slice, on a warm, flat plate. Or try it in one of the thousands of delicious Iberian ham recipes!