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Cinco Jotas 100% Ibérico de bellota ham, whole and bone-in, on a wooden ham stand
Cinco Jotas 100% Ibérico acorn-fed whole bone-in ham

Cinco Jotas 100% Ibérico de Bellota Ham, Whole Bone-In 14–15.5 lb

$1,449.00

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Cinco Jotas jamón ibérico de bellota: 100% Ibérico, acorn-fed and cured in Jabugo for three years or more.

  • 100% Ibérico de bellota from Jabugo, the pata negra benchmark
  • Whole bone-in leg, 14–15.5 lb
  • Add a Spain at Home stand and knife for a complete carving kit

Safety: A whole ham or shoulder weighs 8-17 lb: lift it with both hands. Carving needs a very sharp knife, a stable stand and a cut-resistant glove. Remove the rind before carving and do not give the bone to your dog. How to carve safely.

Ham stand shown for display — sold separately. See ham stands

Free whole Manchego wheel with this ham
A whole Manchego DOP cheese, aged 6 months, about 3.5 lb ($99 value). Added to your cart automatically.
Through November 30 or while our 10 promotional wheels last: 10 left. Terms

Sizes and price per pound

  • 12.5–13 lb · $1,395.00 · ≈ $109.41/lb
  • 14–15.5 lb (this one) · $1,449.00 · ≈ $98.24/lb
  • 16–17 lb · $1,695.00 · ≈ $102.73/lb

In stock

  • ✔ Free shipping (lower 48 states) · ships from Florida in 1–2 business days
  • ✔ Damaged in transit or wrong item? We make it right
  • ✔ Whole cured ham: no refrigeration needed until you cut it
  • ✔ Questions about size, carving or delivery? Call or WhatsApp +1 (954) 982-5403 · Hablamos español
What is normal on a cured ham

A whole ham cures for months in natural cellars, so a few things are signs of a good cure, not damage:

  • Mold on the rind. A white or bluish bloom on the outside skin is normal. Wipe it off with a cloth and a little olive oil before you start carving.
  • Tiny white crystals in the meat. They are tyrosine, an amino acid that forms during long curing, typical of Ibérico ham. They are safe and a sign of age.
  • Fat that “sweats”. In a warm room the fat softens and shines; Ibérico fat is so rich in oleic acid that it melts close to room temperature. Keep the ham somewhere cool and it firms up again.

Free with your ham: our step-by-step guides

SKU: 5J-PATA-14 Categories: , Brand:

Description

Cinco Jotas (5J, or 5 Jotas, as many Spaniards write it) is the reference point for jamón ibérico de bellota. Its cellars are in Jabugo, in the Sierra de Huelva, and the label reads Jabugo 1879. Every 5J ham comes from a 100% Ibérico pig that spends its last months in the dehesa, eating acorns and grass during the montanera. That diet, plus years of patience, is the secret.

This is the 14–15.5 lb leg, the middle size and the one we recommend for most homes. It is the right piece for a family that cooks and entertains: big enough for a long holiday weekend of cutting, small enough to finish while the meat is still at its best. Roughly half the weight is edible meat.

Cured for three years or more in natural cellars, the meat is a deep, glossy red and the fat runs through it in fine white veins. That fat is rich in oleic acid, so it softens at room temperature and melts on the tongue. Expect sweet, nutty, almost roasted aromas and a long savory finish. This is what people call pata negra, after the pig’s dark hoof.

How to serve. Mount the ham on a ham stand (jamonero) with the narrow end up and start on the maza, the wider, juicier side. Carve paper-thin slices with a long, flexible knife, each with a little fat, and serve at 68-72 °F (20-22 °C).

Storage. Keep the uncut ham in a cool, dry, dark place. Once started, cover the cut face with baking paper and a clean cotton cloth, and plan to finish it within 3 to 6 weeks.

Pairing. Dry fino or manzanilla sherry is the classic match; a Rioja crianza or brut Cava also works. On the board add Marcona almonds, Manchego curado and bread rubbed with ripe tomato.

Product details

BrandCinco Jotas
OriginSpain (Jabugo, Huelva)
Weight14–15.5 lb whole bone-in ham
Curing/Aging3+ years in natural cellars
StorageCool, dry place. Once cut, cover with baking paper and a cloth

FAQ

Is 5J the same as Cinco Jotas?

Yes. Jota is how Spaniards say the letter J, so Cinco Jotas is 5J read aloud; you will also see it written 5 Jotas. Same house, same Jabugo cellars: every Cinco Jotas jamón ibérico we sell is 100% Ibérico de bellota.

Is this really 100% Ibérico acorn-fed ham?

Yes. It is labeled as 100% Ibérico de bellota, the highest category in Spanish regulations, and carries the Cinco Jotas seal and Jabugo mark on the piece.

How long does it last once I start cutting?

Covered with baking paper and a clean cotton cloth, and kept in a cool place, a cut ham is at its best for 3 to 6 weeks. The meat nearest the bone keeps longest.

Do I need a ham stand and knife?

Yes. A stable ham stand and a long, flexible knife are the difference between thin, even slices and ragged ones. Add a stand and a knife to your order below.

Allergens

Contains none of the 9 major food allergens (milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soy, sesame).

Ingredients

100% Ibérico pork ham, sea salt, antioxidant E-301 (sodium ascorbate), acidity regulator E-331(iii) (trisodium citrate), preservative E-252 (potassium nitrate).

Nutrition

Typical valuesper 100 g
Energy1338 kJ / 321 kcal
Fat21 g
– of which saturates7.5 g
Carbohydrate0 g
– of which sugars0 g
Protein33 g
Salt4.1 g

Information taken from the producer's label. Recipes can change, so always check the label on the product you receive.

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Cinco Jotas 100% Ibérico de bellota ham, whole and bone-in, on a wooden ham stand
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$1,449.00