This sliced Ibérico de Bellota, thinly sliced from the shoulder (paleta) by hand, is one of the greatest culinary products from Spain. It has been aged for more than two years, giving it a deep maroon color and meaty, rich aroma. The meat is beautifully marbled with healthy fats that melt on the tongue, with a sweet nuttiness that can only come from Jamón Ibérico de Bellota.

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’ jamones 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.