This boneless jamón from Cinco Jotas represents one of the finest cured meats created on earth. Its deep ruby meat and marbled golden fat represent a process years in the making, starting with purebred Ibérico pigs grazing on sweet acorns in western Spain’s dehesa, its forested pastureland. From there, the pigs’ legs are aged in the traditional way for more than two years, which cures their rich melting fat and sweet, nutty meat. Slice this jamón thinly and serve at room temperature, either on its own or alongside a glass of dry sherry.

Since 1879, Cinco Jotas has been making jamón in Jabugo, a town in the province of Huelva whose name is synonymous with the very best jamón production. All of Cinco Jotas’ jamóns are certified 100% Ibérico de Bellota, meaning that they all come from heritage purebred Ibérico pigs who have been raised free-range and fed the traditional diet of acorns.