Cinco Jotas Acorn-fed 100% Iberico Ham (Whole Bone-in ham)

• What is the Spanish ham called?

Jamón is the Spanish word for ham.

• What are the different types of Spanish ham?

There are basically two different types of cured hams, jamón serrano or “mountain ham,” and jamón ibérico or “Iberian ham.” Learn more

• What is the famous Spanish ham?

Iberian ham, or Jamón Ibérico, is the most famous Spanish ham. It is made from the rear leg of the black Iberian pig, a rare breed that can be found in the southern and western regions of Spain and Portugal. It is considered one of the most expensive meats in the world. A leg of Ibérico can cost as much as $4,500.

• What do you eat with Spanish ham?

Because of its intense flavor, the Spanish ham is preferable to eat it on its own. Still, it is usually accompanied by bread, cheese, fruit, and vegetables. Explore recipes with Iberico ham.

• What is the difference between prosciutto and ibérico ham?

Ibérico ham is mainly produced in Spain. It’s not made from “normal” pigs but from Iberian pork. In contrast, Italian prosciutto is an uncooked, unsmoked, and dry-cured ham. Prosciutto is cured for a longer period and in the open air. Although there are many ways of doing it. Also, a pig’s feeding is important for the final result; for example, in some regions of Italy they are fed with Parmigiano Reggiano cheese whey.In general, Spanish ham is more intense in flavor and prosciutto is lighter and less expensive.

To fully enjoy the exceptional flavor and texture of your Cinco Jotas Acorn-fed 100% Iberico Ham, proper storage and handling are essential. Please follow these expert recommendations, based on Le Gourmet Central’s Ultimate Guide:

Before Opening:

• Storage: Keep the whole bone-in ham in a cool, dry, and well-ventilated place—ideally between 59–68°F (15–20°C). Avoid direct sunlight and sources of heat or humidity.
• Unopened Shelf Life: Properly stored, your ham can be kept for several months before slicing.

After Opening:

• Slicing: Always use a sharp, flexible ham knife and a stable ham stand for precise, safe slicing. Slice only what you intend to consume immediately for optimal freshness.
• Covering: After each slicing session, cover the exposed meat with thin slices of the removed outer fat or a breathable cloth (such as cheesecloth). This helps prevent the ham from drying out while allowing it to breathe.
• Environment: Continue to store the ham in a cool, dry place, never in the refrigerator. Good air circulation is key to preserving its quality.

Serving:

• Temperature: For the best flavor and texture, serve slices at room temperature. Allow the ham to rest out of its storage area for 30–60 minutes before serving.
• Presentation: Arrange thin slices on a plate, fanned out, to showcase the marbling and aroma.

Consumption Timeline:

• Best Enjoyed: Consume within 4–6 weeks after first slicing for peak quality. The ham will gradually dry over time, so regular consumption is recommended.

Additional Tips:

• Utensil Hygiene: Always use clean utensils and hands when handling the ham.
• Avoid Freezing: Never freeze your Cinco Jotas ham, as this will compromise its unique texture and flavor.

Ingredients: 100% Iberico pork, sea salt, less than 0.5% of seasoning (sugar, sodium citrate, sodium nitrite, potassium nitrate, sodium ascorbate).

This product is perishable and requires fast shipping to ensure it arrives in perfect condition.

Please note: To avoid weekend transit, orders placed after 11AM PT / 2PM ET on Tuesday with 2-Day shipping, will ship on Monday of the following week. We do not deliver perishables to PO Boxes.

We remind you that this information does not apply in the case of pre-orders, and personalized items.Pre-ordered items will be shipped as soon as they become available. For more information, view full Shipping & Handling Details