Jamón Ibérico de Bellota 5J
Hand-sliced acorn-fed ibérico, 36-month cure.
How this cured ham is made — and by whom.
The original 5J jamón house, curing 100% ibérico de bellota since 1879. Pigs roam the Sierra de Aracena dehesas eating only acorns. Each leg ages a minimum of 36 months in natural cellars.
Jabugo, Andalusia — the old country around Jabugo, where the soil, weather, and water shape what comes out of the ground. This product can only taste the way it does because it's from here, and nowhere else.
Cured the slow way in mountain-air cellars — salt, time, and the family's recipe. No shortcuts, no nitrates the grandfather wouldn't recognize.
Traditionally cured in the cold months; releases age into the following year.
100% pure-bred ibérico de bellota cured 36 months in the natural cellars of Jabugo. Hand-sliced by maestro cortador and vacuum-sealed at low temperature. Buttery fat, deep nuttiness from the acorn diet.