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Cinco Jotas Iberic Presa

Discover this exquisite and surprising option for lovers of good food. With a succulent texture and noticeable umami and pimentón flavours.

Custom-Pig100% Iberian pure breed
Custom-FieldsAllowed to roam free
Custom-AcornGrazing on acorns
Plato Presa Cinco Jotas
PDP-warrantyIcon1

OFFICIAL WARRANTY

PDP-warrantyIcon2Maximum freshness
PDP-warrantyIcon3Direct from our cellar to your table
PDP-warrantyIcon4Optimum storage and delivery
PDP-warrantyIcon5Special packaging

TASTING NOTES PRESA CINCO JOTAS

ASPECT

Maroon, dark red color. The intermuscular fat is very abundant and white. It has the appearance of young and shiny meat.

SCENT

Paprika, fresh fat...

TEXTURE

Creamy, tender and meaty, which breaks easily.

FLAVOR

It is a very juicy piece, very intense, with a very long aftertaste. The umami emerges immediately. It has a touch of salt and a spicy finish that fills the mouth.

Presa-OsborneProductTastingBannerPresaComponentImage
Fascinación por la naturaleza 2

FASCINATION FOR NATURE

From its origins until this very day, Cinco Jotas has always been sustainable by nature. Respect for the natural environment and animal welfare has always been an integral part of our brand, since the outset.

In the heart of the Sierra de Aracena mountains, in Spain's dehesa, Cinco Jotas has developed a controlled livestock farm, on a limited scale, which respects and protects the animals, their rearing and surroundings.

Working in line with the natural cycles of the dehesa is vital to ensuring an exceptional product.

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What are the main differences between presa Ibérica and Lomo Ibérico?

Presa and lomo differ in their cuts and preparation: • Presa is made from lean pieces of presa and tenderloin, marinated like chorizo. • Lomo is made from a whole pork loin marinated with typical spices for the traditional red-coloured lomo or a blend of natural spices. • The loin is a long cut along the spine, while presa is an oval cut from the upper part of the shoulder.

What is presa Ibérica and why is it considered a high-quality piece?

Presa Ibérica is a cut of meat from the front part of the Ibérico pig, located between the shoulder and loin, known for its tenderness, fat marbling, and exceptional flavour. It is considered high quality due to its marbling, and unique, juicy texture, attributes derived from the acorn-based diet and free-range rearing of Ibérico pigs.

How long does it take to cure presa Ibérica and how does this affect its quality?

Cinco Jotas' 100% Ibérico acorn-fed presa undergoes a curing process of approximately 60 days. This process enhances its quality by allowing the flavours to concentrate and develop, and by softening the texture of the meat, resulting in a juicier and more flavourful product.