Cinco Jotas sliced shoulder ham ritual

The best Ibérico paleta or shoulder ham comes from 100% Ibérico pigs fed on acorns and allowed to roam freely in the dehesa. Bearing the black label, it is cured for 18 to 24 months. This type of shoulder stands out for its deep flavour and juicy texture, resulting from natural feeding and prolonged curing. Cinco Jotas exclusively produces shoulder hams from 100% Ibérico acorn-fed pigs, with rigorous controls that exceed even the most stringent quality standards.

To carve a 100% Ibérico acorn-fed shoulder ham, use a sharp ham knife and start from the thickest part, cutting thin and uniform slices. Present the slices on a plate at room temperature to for the best flavour and texture. Serve with bread and red wine for a complete experience. Remember to keep a layer of fat on each slice to enhance its flavour. Before starting to slice the ham, refer to the advice of our master carvers.

Yes, 100% Ibérico acorn-fed shoulder ham can be used in various recipes like tortillas, croquettes, rice dishes, salads, sauces, and sandwiches, adding its unique flavour and texture to cooked dishes.

To verify the authenticity of a 100% Ibérico acorn-fed shoulder ham or paleta ibérica de bellota, check for the official black seal with the category designation attached to the piece. Only hams with this seal have certified quality according to the Official Ibérico Standards. Observe the colour and appearance of the meat and fat, check the darkness and wear of the hoof, buy from trusted establishments, and pay attention to the price and product information.