Cinco Jotas Acorn-Fed 100% Ibérico Boneless Ham

Acorn-fed boneless ham from Jabugo, from 100% ibérico-breed pigs.

It needs no stand and no long knife. That is $88 you do not spend.

Every bone-in piece in this shop arrives with a cost that is not on its price tag: a leg with a bone in it cannot be carved on a cutting board, so it needs a stand and a 295 mm jamonero knife before the first slice. This ham does not. It is deboned and vacuum-sealed at the plant, and it is cut flat on a board.

Spread across the roughly 94 servings in this ham, that is about $0.94 a serving you are not paying — and nothing to store between pieces. If you would rather have the ritual of a whole bone-in leg on a stand, the equipment and what it costs are laid out in our stands and tools collection.

What you do still need, and it is honest to say it: a sharp kitchen knife, a cutting board, and refrigerator space. You almost certainly own the first two.

The trade-off a boneless ham makes

Removing the bone stops the curing. A bone-in leg goes on living on its stand at room temperature for weeks; this one does not. It keeps refrigerated, wrapped airtight, and it rewards being eaten over weeks rather than months. That is the real difference between the two formats, and it matters more than the price.

Six to seven pounds of a luxurious whole boneless Iberian jamón. Like the finest caviar, Iberian de bellota ham is the ultimate of its kind, and Cinco Jotas is known as one of the elite ibérico ham brands in the world.

This delicacy comes from the ancient breed of pig, the cerdo ibérico, which has roamed the Spanish dehesas of southwest Spain feeding on acorns for thousands of years.

The pleasure of Cinco Jotas

The five-year journey of the 100% ibérico pig from the Spanish dehesas to the table culminates in an exceptional eating experience. The oleic acid in the acorns the pig feeds on gives the fat of jamón ibérico de bellota its character: it dissolves in the mouth, and the depth of flavour lingers like a fine aged wine.

A whole boneless ham costs less per ounce than the sliced packs

This is the comparison worth making, because both formats skip the stand and the knife. Our Cinco Jotas sliced paleta comes as four 3 oz packs — twelve ounces for $180, which is $15.00 an ounce. This ham works out to about $14.90 an ounce, and there are roughly 94 of them in the box.

So a whole boneless piece is not the expensive way to eat Cinco Jotas without equipment. It is the cheaper one — you are just buying ninety-four servings at once instead of twelve. The full arithmetic of whole versus sliced is in Is a whole jamón cheaper than sliced?

Serving recommendations

1. Unlike a bone-in ham, a boneless Iberian ham should be kept refrigerated — once the bone is removed the curing process stops and extra preservation is required. Store it in an airtight container to prevent drying out.
2. Boneless hams can be divided into large pieces with a sharp knife, or sliced with an electric slicer. Our carving guide covers both the bone-in method and the flat-on-a-board method this piece uses.
3. Cut only as much as you will eat. Any ham that is cut should be consumed straight away, or wrapped in wax paper or plastic wrap to avoid contact with the air.
4. Serve at room temperature, around 64–72°F, to fully appreciate the flavour.
5. Arrange the ham slice by slice on a warm, flat plate.
6. Eat it with your fingers — that is how it is served in Spain.

For restaurants, and for picking it up in Miami

At about $14.90 a serving, a 2 oz plate of this ham costs $29.80 in product — the highest of any whole piece we carry that prints its servings on the label. The rest of the menu arithmetic, every piece priced by the plate, is in Jamón Ibérico for restaurants. A boneless piece is the easy one for a kitchen: no stand on the line, no carver, and a slicer handles it.

We do not publish a list of which specific pieces are on the counter for pickup on a given day, so call before you drive. Our shop, the address and the pickup mechanics are on Spanish ham in Miami — 1400 20th Street, Miami Beach, FL 33139, 786 400 8379.

What goes on the board next to it

Ninety-four servings is a lot of one flavour. The piece that earns its place beside it is the Chorizo Ibérico Fermín, 2 oz × 4 packs, $67 — paprika and fat against the sweetness of the acorn-fed ham, and it needs no equipment either. More of the same family is in our charcuterie collection.

Read before you buy

• How much jamón do I need? — roughly 94 servings of 1 oz in this piece; the guide turns servings into guests.
• Jamón or paleta: which should you buy? — the same question one step earlier, with every pair we carry costed per bite, including which boneless pieces skip the $88.
• Bellota vs cebo de campo vs Serrano — what the black seal on this piece actually buys you.
• The Ibérico buying guide — the long version, if this is your first whole piece.
• All whole hams and shoulders — the bone-in pieces, if you want the leg on the stand after all.
• Spanish food gifts — this one travels and keeps without a stand, which is the whole reason it works as a gift.

Prices verified 13 October 2026.