If you are a lover of good food and 100% Iberian acorn-fed ham in particular, you cannot miss trying the Cinco Jotas shoulders. Thanks to the experience and dedication of the master ham makers, we have as a result an authentic gastronomic gem .
The location in Jabugo, in the Sierra de Aracena y Picos de Aroche Biosphere Reserve Natural Park, at an altitude of 650 meters, is essential for the preparation of this exquisite delicacy. The production process of the 5 jotas shoulders is meticulous and begins with the careful selection of the piece, followed by salting in sea salt and a controlled drying in humidity and temperature to culminate in a perfect balance.
Buy Boneless Iberico bellota shoulder 5 jotas
The Cinco Jotas Shoulder comes from a purebred Iberian pig, that is, from a 100% Iberian breed mother and father . Its genetic purity, free-range breeding in the pasture and feeding on acorns and wild herbs during the fattening season, give it a high degree of quality , as well as its careful manufacturing process in natural dryers and cellars.
The 5 Jotas 100% Iberian acorn-fed ham shoulder is among the best Iberian shoulders in the world, thanks to the delicate and traditional process from raising the pig in a natural environment, in the open air, to its subsequent salting, curing and maturing treatment. in warehouse.
This wonderful leg of ham 5 jacks comes from the front limbs of the pig , so it has a higher percentage of fat than ham, therefore, they have a more intense flavor.
5 Jotas Conservation and Tasting
When buying boneless and vacuum-packed Iberian pork shoulder in a protective atmosphere, you must keep it in the refrigerator at all times . Once you start, you should protect the meat with plastic wrap to prevent it from drying out. It should always be consumed at room temperature so that it can express all its wonderful nuances.
It is advisable to have an electric meat cutter to be able to make good use of the 5 jota pata negra shoulder meat. Always cut cold so that the meat has greater consistency. If you try to cut at a high temperature, it will be very difficult, since the great contribution of oleic acid that this product has makes the meat less consistent. Once cut, wait 15 minutes for it to reach the ideal temperature.