Home>Iberian acorn ham with Guijuelo and Jabugo´s Guarantee of Origin>5 Jotas Sánchez Romero Jabugo iberian ham "5J"

5 Jotas Sánchez Romero Jabugo iberian ham "5J"

Iberian pure ham of acorn Sanchez Romero Carvajal, one of the best of the world. Ideal for his personal enjoyment or for a gift of pleasure

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329,00 € / unit (tax incl.)

• Price/kg: 47,00 € / kg
• Origin: Jabugo
• Brand: 5J Sánchez Romero Carvajal
• Curing time: 32 - 38 months of curation
• Quality: Acorn ham (bellota)

Accesorios : normal Soporte y cuchillo jamonero

Buy as a gift : Buy as a gift No wrapping gift

Presentation : Full leg / Full shoulder Ready to cut Vacuum packed, no waste Vacuum packed.

Weight : Iberian ham 7 kg. aprox. Iberian ham 7,5 kg. aprox. Iberian ham 8 kg. aprox.

Reference :

Quantity :

	Buy as a gift   Buy as a gift
	Weight   Iberian ham 7 kg. aprox.   Iberian ham 7,5 kg. aprox.   Iberian ham 8 kg. aprox.
	Presentation   Full leg / Full shoulder   Ready to cut   Vacuum packed.   Vacuum packed, no waste
	Accesorios   Soporte y cuchillo jamonero

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Other Iberian Hams

Sánchez Romero Carvajal 5 Jotas brands

The most prestigious and famous Iberian cured ham in the world. Acorn cured ham -Jamón de bellota- , 100% Iberian pigs, bred in the extensive montaneras of the Iberian Peninsula. These pigs are fed mainly with acorn and their feeding is complemented with wild leguminous plant and grass. They are bred in the montaneras; lands consisting on holm oaks and cork trees. These montaneras are in the surrounding area of Jabugo (town in Huelva’s mountains) where the ecosystem promotes special food for this excellent quality Iberian cured ham.

Sánchez Romero Carvajal selects the pigs with the best genes. The breeding of these thorough-breed pigs produces the extraordinary quality of the 5 Jotas Iberian cured ham. Their diet is rich in acorn which delays the fattening and contributes to fat filtration into the muscles which improves the smell, the flavour and gives it its characteristic shine.

How to cut the Iberian cured ham

- Whole cured ham legs should be cut using a cured ham cutting support to facilitate the cut of thin slices.

- To cut the cured ham correctly two different knives are needed: a short and strong knife to cut the rind and the rancid parts, and a long and thin one (Iberian cured ham knife) used only to cut the slices.

- The cut should be done in a very straight line avoiding curves to obtain short and thin slices.

- These thin slices of Iberian cured ham must never have rind or rancid parts but, on the other hand, it is necessary to leave the fat parts in the slices as it increases the cured ham taste in the mouth.

- It is important to remember that for the best conservation of your cured ham, once the cutting is finished , some thin slices of fat without rind or rancid part should be placed on top of the cut part. The fat should cover all the cut part as this will guarantee the conservation of the cured ham longer and it will avoid it to get dry.

- It makes no difference to start cutting the cured ham from the hoof upwards or downwards. The flavour of the cured ham will depend on the quality and the curing. If the thinner part of the cured ham leg (called contramasa) is juicy, it is possible to start cutting the cured ham from the masa (thicker part), if this is not the case, the part that is completely cured should be cut first.

- It is important to remember that fat in cured ham guarantees the good quality of the product, as it means that the cured ham is succulent and it has filtrated well the fat into the muscle. Acorn Iberian cured ham is different from others because its fat , maybe in excess for some, which is an indication of the excellent quality of the ham.

Iberian ham certificated

All our cured ham legs and Iberian shoulder blade have the CALICER certificate of quality which guarantees that the products are 100% Iberian..

If you would like to consult any other information about this quality certificate you could visit CALICER’s web page at www.calicer.com