of our history.
Every history has its origins. Come visit ours, and discover how the legend of the most exclusive ham in the world began. Join us and become a part of that legend.
Take a stroll through our curing cellars and witness a five-year maturation process that has remained unchanged since 1879.RESERVE YOUR VISIT TO THE CINCO JOTAS CURING CELLARS
Pedro Subijana and his Michelin 3-star restaurant Akelarre form a duo that combines shared talent with the way that our 100% Iberian Cinco Jotas acorn-fed pork products are made. Subijana, who has been working with Cinco Jotas for almost 12 years, has been President of the jury of the Cinco Jotas Cooking Challenge with students from the Basque Culinary Center, since the outset. He shares values like a passion for excellence, unlimited creativity and innovation with the brand.Read More
The jury, chaired by the prestigious chef Pedro Subijana, of Akelarre, awarded Andreu Ares with a bursary to study at the Basque Culinary Center for his winning creation, 'Potaje Cinco Jotas'. Ivanka Sinead, creator of the recipe "Raíces Cinco Jotas" (Cinco Jotas Roots) was awarded the Cinco Jotas prize for the recipe with the most social media interactions.Read More
The haute couture men's fashion designer Oteyza has dressed this year's Cinco Jotas Christmas Collection, creating six unique pieces that bring together fashion and gastronomy in perfectly choreographed fusion.Read More