Cinco Jotas has relied on the wisdom of Jabugo locals who have contributed their ancestral culture's talents for five generations. Acorn-fed Cinco Jotas Spain's national treasure is Ibérico ham. It's a one-of-a-kind product made from the rear legs of Ibérico pigs raised free-range in southwest Spain's meadows.

Cladivm Virgen Extra Olive Oil

Originating from the Natural Park "Sierras Subbeticas," which is part of the Protected Origen Denomination "Priego de Cordoba." The distinct personalities of Cladivm "picudo" and "hojiblanco" olive trees are influenced by climate, topography, soil, and time. 

Their oils' flavors are completely different from those of the same varieties grown in other areas. varietals

CLADIVM PICUDO and HOJIBLANCO are both single varietal, early harvest extra virgin olive oils that have won awards in the most prestigious international competitions year after year.

 Payoyo Cheese

Queso Payoyo is a tasty, balanced, and fragrant cheese made from tangy goat's milk cheese and rich sheep's milk cheese.It all began with the creators' desire to resurrect a long-lost local cheese-making tradition. They promised to only use milk from indigenous breeds such as Payoyo goats and Grazalema Merina sheep. 

Grazalema is a breathtaking alpine region in Cádiz. Surprisingly for an Andalusian town, it is the wettest in Spain because the mountains surrounding it are the first obstacle that the Atlantic clouds encounter when they land.

Inhale the scent of the cheese before eating it to detect notes of herbs, butter, and cheesecake. Then it will melt on your tongue, releasing its sweet, salty, and sour flavor. 

 Andalusian Seafood

The natural wealth of fish and shellfish on the Andalusian coast, from Almeria to Huelva, passing through Granada, Málaga, and Cadiz, with its white prawns, king prawns,  provide an enormous gastronomic richness.

 Boiled Octopus