In Spain, we called Ibérico shoulder ham- "paleta" which is obtained from the forelegs of the Iberian pigs. Ham shoulder undergoes a similar curing process with the Ibérico ham (which is well-known as "jamón", from the back legs), but based on different cuts of pork they behave differently under the knife and on the tongue and has its distinct characteristics.
Cinco Jotas acorn-fed Ibérico ham is Spain's national treasure. It's an unrivaled product obtained from the rear legs of Ibérico pigs raised free-range in the meadows of southwest Spain. Its curing time is around 36-48 months.
Cinco Jotas puts a gourmet delight within your reach: the only ham that keeps the purity and distinction of its historic Ibérico breed. At the same time, it unveils textures and aromas able to charm the most demanding of palates. You just can't go wrong with Cinco Jotas Ibérico ham.
STORAGE & CARE
Unlike bone-in ham, a boneless Ibérico ham should be kept refrigerated because once the bone is removed, the curing process stops, and extra preservation is required. We recommend storing the boneless ham in an airtight container to prevent drying out
Any ham that is cut should be consumed immediately or wrapped in plastic paper to avoid contact with the air. We recommend that you cut only as much as you will consume.
Ideally, the ham is consumed at room temperature, approximately 24 degrees.
We recommend eating it on its own, eating with your fingers is allowed. This is, in fact, the best way to eat it.
But it can be consumed in many ways, with bread, Acanto Botanikal Extra Olive Oil, and tomato, in sandwiches as we serve it in our Jamoneria Bar and Tasting Room or as an appetizer accompanied with some Obando Picos Utreranos. Thanks to its incomparable flavor and persistent aroma you can transform a simple dish into a gourmet recipe.
100% Iberian pork ham, sea salt, antioxidant E-301 (sodium ascorbate), acidity corrector E-331 (iii) (trisodium citrate), preservative E-252 (trisodium nitrate) E-331 (iii) (trisodium citrate), preservative E-252 (potassium nitrate).
The quarter piece weighs around 0.625kg
Half piece weight around 1.25kg
Whole piece weight around 2-2.5kg