Pure Iberian Breed 5J Pata Negra.
The Shoulder 100% iberian bellota 5 jotas, it comes from a pork of iberian race pure, that is to say, mother and father of race 100% iberian. Their genetic purity, the breeding in freedom in the pastures, and feeding on acorns and wild herbs, confer a high degree of quality, as well as his careful elaboration process, in drying sheds and natural cellars.
The 5J, next to the Sánchez Romero Carvajal (SRC) are among the best hams of jabugo in the world, thanks to the delicate and traditional process from the breeding of the pig in the Natural Park, to its later treatment of salting, curing and maturation cellar.
The palette is curated, from the front legs of the pig, has a higher percentage of fat than the ham, therefore, are of a more intense flavor. The hams have a flavor more delicate and with greater contrast of shades. What is better? Without a doubt, the two pieces are excellent and depends on the preferences of each diner.
Conservation and Tasting
When you buy the leg of ham you must remove the protective wrapper to keep it in a cool and dry place. Once started, you must protect the meat with a layer of fat initial from which he has removed, to preserve its stickiness. Always use appropriate utensils and sharp to get the best features of ham.
The best way to taste the shoulder iberian 5J is single, in thin films, and short coupled with a good bread and oil, although this can also be included in simple recipes with artichokes, broad beans or on a few broken eggs.