Cinco Jotas Acorn-fed 100% Iberico Shoulder Ham | Paleta Ibérica de Bellota

• 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.

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

Remove from refrigerator and open the package. After 15 minutes, separate the slices on a plate and serve at room temperature. 

• Serving Suggestions:

  • Serve thinly sliced at room temperature to fully appreciate the flavor and aroma
  • Enjoy as part of a charcuterie board, as a gourmet appetizer, or in traditional Spanish tapas
  • Pair with crusty bread, Manchego cheese, Marcona almonds, or a glass of fine Spanish wine

• Storage:

  • Unopened: Store in a cool, dry place away from direct sunlight
  • After Opening (Sliced): Keep refrigerated and consume within a few days for best quality; bring to room temperature before serving
  • Whole Shoulder: Store in a cool, dry place, covered with a breathable cloth; slice as needed and cover the exposed area with plastic wrap or a thin layer of the removed fat to preserve freshness

• Care Tips:

  • Always use a clean, sharp knife for slicing
  • Avoid freezing, as this can compromise texture and flavor

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.

Pre-ordered items will be shipped as soon as they become available. For more information, view full Shipping & Handling Details