Cinco Jotas Bone-In Jamón Ibérico de Bellota - 15-18 Pounds - FREE SHIPPING!

Jamón Ibérico de Bellota is the finest ham in the world. Cinco Jotas cures its free-range, acorn-fed hams slowly for over two years in the mountains of southern Spain. Indulge in thin slices of this masterpiece, savoring the complex nuances of each bite.

Cinco Jotas, or 5J, is known as the elite brand of Ibérico ham. In fact, the word Jabugo, the town made famous by Cinco Jotas, is now synonymous with top quality Ibérico ham.

The hams come from an ancient breed of pig, Cerdo Ibérico, which has roamed the woodland meadows of western Spain feeding on acorns (called 'bellotas') for centuries. Jamón Ibérico de Bellota is the pride of Spain, and it is the centerpiece of celebrations when only the finest will do.

Cinco Jotas raises only 100% genetically pure bred Ibérico pigs that live their entire lives roaming the countryside of Spain. Other companies will cross breed Ibérico pigs with other breeds to increase the litter size and raw meat production. 5J - Cinco Jotas prefers to use only 100% pure Ibérico even though it's more expensive.

Each fall these very special pigs roam the 'dehesa' woodlands. There they feast on sweet acorns which are falling in abundance from the holm oak and cork trees. They feast on these 'bellotas' (Spanish for acorn) themselves, putting on at least two pounds of weight each day!

This life of exercise and a rich natural diet creates Jamón Ibérico de Bellota hams that are marbled with rich golden fat infused with the flavor of the sweet bellota acorns. Remarkably, a good portion of which is mono-unsaturated, similar to healthy olive oil. Sliced paper-thin, it glistens at room temperature and provides an inimitable rich nutty flavor and tender texture.

We are delighted to announce that this exquisite jamón was featured as #4 in the 2013 Zagat "Holiday Gift Guide: 46 Foodie Must-Buys."

For storage and slicing instructions for whole hams, see this page.

NOTE: Hoof has been removed to conform to USDA standards.

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What is jamón?

Jamón is Spain’s prized slow-aged ham, known for its deep red color, firm texture, and rich flavor.

How should jamón be served?

Jamón should always be served at room temperature to enjoy its fullest flavor.

How do I store a whole bone-in jamón before slicing?

Keep it in the refrigerator in its original packaging for 2–3 months or until the best-by date.

What should I do before carving into a whole jamón?

A day or two before slicing, remove it from the packaging and let it sit uncut at room temperature on a ham holder or hang it using the rope provided.

Is mold on the exterior of the ham a concern?

Not at all—harmless white mold can appear on cured hams and may be removed with a cloth and olive oil.

What are the white crystals in jamón?

They are amino acids formed during the aging process—common in premium hams and cheeses—and are completely safe to eat.

How do I store my jamón after slicing?

Place it on a ham holder in a cool, dark place and store for 6 to 8 weeks. Cover the cut surface with reserved fat, wrap in plastic, and drape with a light breathable cloth.

Can I slice any section of the ham?

Only slice sections you plan to eat within a few days. Do not remove the fat or skin from unsliced parts—they protect the ham from drying out.

How do I store leftover chunks?

Chunks of ham can be tightly wrapped and kept in the refrigerator or freezer for longer-term storage.

How are perishable items shipped?

We ship refrigerated items in a recyclable cooler or insulated package with frozen ice packs to arrive in top condition. 

How will my order be packed?

We pack products carefully to ensure they arrive in top condition. Cold items are packed with insulated packaging and ice packs to preserve freshness.