This product is made from the hind limbs of Iberian pigs reared in the vast pastures of the Iberian Peninsula and fed on acorns during the Montanera fattening period.
During the production process, the ham is cooled and cut in a V shape, the outer fat is removed, then it is salted, cleaned, weighed, dried and cured in natural cellars.
Once the acorn hams have been cured in cellars, they go through a rigorous selection process to ensure that only the best pieces, which reach the most exquisite organoleptic standards and which offer unrivalled quality, are finally chosen to bear the ‘5J’ label.
5J Ham has a lingering aroma and an incomparable taste and bouquet. A black hoof and a fine hank. When sliced, it has a uniform colour with myriad shiny streaks of accumulated fat.
