Jamon Iberico Pata Negra | Cinco Jotas Bone-In
Jamon Iberico pata negra is the ultimate of its kind. Cured for over a year, this paleta (cured shoulder) comes from acorn-fed free range Ibérico pork, only found in Spain. The rich acorn diet and outdoor exercise marble the meat, for a succulent ham that melts in your mouth.
Paleta is the cured front shoulder. Because it is smaller, it cures more quickly than a larger jamón (about a year, vs. two to four years for a ham). While the flavor is incredible, it is somewhat more challenging to carve than the jamón (back leg), and the zenith of flavor is a longer aged whole jamón.
Jamon Iberico pata negra is the very finest ham in the world, and Cinco Jotas is known as the elite brand of Ibérico in Spain. In fact, the word Jabugo, the town made famous by Cinco Jotas, is now synonymous with top quality Ibérico ham.
Cinco Jotas uses only 100% genetically pure bred Ibérico pigs that live their entire lives roaming the countryside of Spain. Other companies will cross breed Ibérico pigs with other breeds to increase the litter size and raw meat production. Cinco Jotas prefers to use only 100% pure Ibérico so they can ensure the finest quality.
The word ‘bellota’ literally means acorn, a key ingredient to the ultimate ham. If you see a paleta or jamón advertised as simply ‘Ibérico,’ without the bellota designation, it is not free-range and did not enjoy the sweet acorns of the ‘dehesa’ rangelands.
The paletas come from an ancient breed of pig, Cerdo Ibérico, which has been roaming the woodland meadows of western Spain feeding on acorns for thousands of years. Each fall the breeders set aside a select group of juvenile pigs, allowing them to roam the dehesa woodlands for up to a year. There they feast upon acorns which are falling in abundance from the holm oak and cork trees. They gorge themselves, putting on at least two pounds of weight each day, until they are the picture of a happy fat pig!
The result is that the Paleta Ibérico de Bellota is marbled with rich golden fat full of the flavor of the Ibérico pigs’ favorite food, ‘bellota’ acorns, along with wild herbs and grasses. Amazingly, a good portion of which is mono-unsaturated, similar to healthy olive oil. Sliced thinly, the meat glistens at room temperature and provides an unparalleled rich nutty flavor and tender texture.
Bone-in paletas weigh approximately 9-12 lbs.
For storage and slicing instructions for whole hams, see this page.
NOTE: Hoof has been removed to conform to USDA standards.
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Ingredients
Nutrition Facts
All information listed on our website, including nutrient content information, ingredient lists, and information relating to health claims is for informational purposes only and not provided as medical advice. You should carefully read all information in the actual product packaging and labels, including for food allergen, nutrient content and qualified health claims before using or consuming a product. La Tienda does not assume any liability for inaccuracies or misstatements about products.
F.A.Q.
Jamón is Spain’s culinary treasure—a slow-aged ham known for its deep red color, firm texture, and rich flavor. It’s often enjoyed as a delicacy and centerpiece in Spanish cuisine.
Jamón should always be served at room temperature to fully appreciate its flavor and texture.
Keep it in the refrigerator in its original packaging.It can be stored safely for 2–3 months or until the best-by date.
One to two days before slicing, remove it from the plastic wrap. Store it uncut at room temperature on a ham holder or hang it by the rope included.
Those are amino acids, a sign of high quality in aged hams and cheeses. They’re completely safe to eat.
Keep it on a ham holder in a cool, dark space. It will stay fresh for 6 to 8 weeks. Cover the cut surface with reserved ham fat, then wrap with plastic wrap and a breathable cloth.
No—only carve sections you plan to eat within a few days. Leave the skin and fat on untouched areas to preserve freshness.
Wrap them tightly and store in the refrigerator or freezer for longer-term use.
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