Five Jacks

Cinco Jotas Acorn-fed Iberian Ham

It is more than an acorn-fed ham. It goes beyond what is required, choosing the best pigs and taking even better care of them in the pastures. It is made in Jabugo, a special place with the perfect climate for the ham to cure slowly in ancient cellars, thanks to the know-how of local artisans.

Cinco Jotas has always cared for nature and its animals, raising them in freedom in the Sierra de Aracena (Huelva), unhurriedly and respecting their environment. Making a Cinco Jotas is a manual work that takes years, an art where the masters seek perfection in each ham, taking care of every detail with passion to create unique pieces.

Its flavor is unmistakable: smooth, juicy, with an intense aroma reminiscent of acorns, hazelnuts, wood and flowers. A natural and delicious product, recognized worldwide as a luxury for the best tables. Cinco Jotas is a masterpiece.

The large and lively pasture ensures that the pigs grow free and well cared for.

Our Land and Breeding

La Dehesa

In the Sierra de Aracena, a UNESCO protected site, Cinco Jotas pigs live quietly and without crowds, respecting their well-being and the environment. Our pastures have centenary trees full of acorns, as well as wild herbs and fruits.

Jabugo’s climate is perfect for curing ham, with the right temperature and humidity at every time of the year, as well as the cycle of acorns and pigs.

Las Bellotas

The acorns from the pasture are a secret of Cinco Jotas’ flavor. In autumn and winter, the acorns fall on the fresh grass. The pigs walk up to 14 kilometers a day looking for them and eat a lot of them, which makes their fat special and gives that unique touch to the Iberian ham. Acorns are very nutritious and have an oil that makes the ham rich in flavor, mild and even good for your health.

In addition, our free-living Iberian pigs also eat fruits of the forest, roots, mushrooms, herbs and small animals. This varied and natural food gives an incredible flavor and aroma to our products.

Pure Iberian Pork

At Cinco Jotas we are very demanding so that our product is unique. Our pigs are special, of our own breed. We raise them slowly, as nature dictates. The pure Iberian pig is not common and needs a lot of space: each one has more than two hectares in the pasture to eat acorns to their heart’s content.

Master Craftsmen

Our masters are like artists, always looking for perfection in each ham, taking care of every last detail with great passion to create unique pieces. Each Cinco Jotas is a work of art.

The Master Profiler

This master shapes each ham with talent and dedication, preparing it to cure well. With his expert hands, he achieves the perfect cut so that the ham matures in the best way.

The Master Salter

Cinco Jotas acorn-fed hams are hand-coated, one by one, with salt from the Atlantic Ocean. The right amount of salt needed for each ham is the best kept secret of this master, something that can only be learned with years of experience.

The Ham Master

With his experience and his senses, this master takes care of and places each ham in our Jabugo cellar, where temperature and humidity are very important for the ham to be perfect.