Cinco Jotas Acorn-fed 100% Ibérico Boneless Ham (Shoulder)
What you're actually buying
| Approximate weight | 3.5–4.2 lb, boneless |
| Servings of 1 oz | about 55 |
| Cost per serving | about $8.80 |
The smallest whole Cinco Jotas piece we carry — boneless, so it fits in a fridge and needs no stand.
The shoulder cut of acorn-fed boneless jamón from Jabugo
Three and a half to four pounds of premium whole boneless Iberian jamón, cut from the shoulder of the pata negra pig — free-range, acorn-fed, and cured by artisans who have done nothing else for generations. Sliced carefully, it keeps for many months.
Serving recommendations
- A boneless Iberian ham should be kept refrigerated. Once the bone is removed the curing process stops, so the natural preservation stops with it.
- Rest the block on a plate during storage to collect the oil it releases.
- Divide it into large pieces with a sharp knife; an electric slicer also works well.
- Cut only as much as you will eat — nothing beats ham sliced moments before serving.
- Arrange the slices on a warmed plate, on their own or alongside cheese and bread.
- Eat it with your fingers. With Ibérico ham that is not just allowed, it is the point.
How to know it's the real thing
Spanish law (Real Decreto 4/2014) grades every Ibérico piece by breed and feed, and marks it with one of four colours:
- Black — bellota 100% ibérico: pure Iberian breed, acorn-fed, free-range
- Red — bellota ibérico: crossed breed, acorn-fed, free-range
- Green — cebo de campo: free-range, fed on grass and grain
- White — cebo: grain-fed, raised indoors
This is a black-seal piece, the highest of the four grades. Because it is boneless, it is deboned and vacuum-sealed at the plant, so the grade travels on the pack label rather than on a hoof seal.
