Black Label Jamon Iberico de Bellota, this is the highest grade and most prized of all Spanish Hams. Only pigs with the best genetic makeup are selected for Cinco Jotas. Mother and father are both 100% Ibérico pigs. They are best able to infiltrate the fats, and are the most athletic so they can take full advantage of the 'montanera' season (November – March) when acorns fall from the trees.
It’s derived from an entire piece of meat located in the lower back of the animal, with a slightly peppery and smoky flavour
Best removed from the fridge 20-30 minutes before serving to allow the fats to soften and to come up to room temperature. Open the packets helps to enable this too. Jamon of this quality requires little else to enjoy at it's finest.
Lomo Iberico de Bellota, ham cut from the cured loin of Iberico pigs