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

Presa and lomo differ in their cuts and preparation:</br> • Presa is made from lean pieces of presa and tenderloin, marinated like chorizo.</br> • Lomo is made from a whole pork loin marinated with typical spices for the traditional red-coloured lomo or a blend of natural spices.</br> • 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.

Cinco Jotas loin´s ritual

100% iberian acorn-feeded

A tasting experience of 3 textures, aromas, and flavors from Cinco Jotas: Loin with the traditional récipe, natural loin without paprika, and presa.

Approximate weight: 1.5 kg.

€149.00 Available

99,33 0/KG

100% Iberian pure breed

Allowed to roam free

Grazing on acorns

Cinco Jotas loin´s ritual

A tasting ritual of the finest Cinco Jotas lomo canes. The authentic Iberian flavor presented in special packs and limited editions. Gourmet gifts designed for the most refined palates.

Nutritional Information

Energy Value

339 Kcal

Proteins

42 g

Sugars

Salt

4,9 g

Allergens

Sin alérgenos

Ingredients

Presa de cerdo 100% ibérico, sal marina, pimentón,ajo, dextrina, dextrosa, azúcar, corrector de la acidez E-331 (iii) (citrato trisódico), colorante E-120 (ácido carmínico), conservadores E-252 (nitrato de potasio) y E-250 (nitrito sódico) y antioxidante E-301 (ascorbato de sodio).

Conservation and Consumption

Conservation

14-18º

Consumption

20-24º

FASCINATED BY 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.