Cinco Jotas Acorn fed (Whole bone-in ham) 15-18 Pounds
What you're actually buying
| Approximate weight | 15–18 lb, bone-in |
| Servings of 1 oz | about 124 |
| Cost per serving | about $13.70 |
Servings are an estimate based on typical edible yield once bone, rind and outer fat are removed.
Pata Negra acorn-fed whole bone-in ham, Cinco Jotas, 15–18 lb | 100% Ibérico
Cinco Jotas acorn-fed 100% Ibérico ham is considered by many to be the most exclusive gourmet jamón in the world, brought directly from the age-old dehesas of Jabugo in southwest Spain. It carries the black seal, and it sits at the top of our whole-leg range.
Cinco Jotas ham comes only from pure-bred Ibérico pigs raised free-range in the dehesas. It is a long and slow process: a typical 100% Ibérico pig takes nearly two years to reach full development, followed by about three years of natural curing in local cellars.
It needs a stand and a long knife. That is $88 on a $1,699 order.
A 15–18 lb leg arrives whole, with the bone in. To carve it you need a holder and a long, thin blade. Neither is included, and neither is expensive next to the ham:
| Holder Ham — Cuenca | $49 |
| Professional carving knife, 295 mm, with sharpener | $39 |
| Total, paid once | $88 |
| $88 spread over about 124 servings | $0.71 a serving |
| This leg plus the equipment — $1,787 | $14.41 a serving |
$88 is about 5% of what you are already spending here. And you spend it once: the next leg costs $1,699 again and comes back to about $13.70 a serving, because the stand and the knife outlive the ham.
If you carve often, the Premium Holder Ham — Segovia is $190. Its listing declares a premium rotational system; the Cuenca listing does not declare one. Over about 124 servings the Segovia adds about $1.53 a serving. Both stands, and the knife, are in Ham Stands & Tools.
Which Cinco Jotas bone-in leg: 13–16 lb or 15–18 lb?
| 13–16 lb — $1,499 | about 109 servings · about $13.75 |
| 15–18 lb — $1,699 (this one) | about 124 servings · about $13.70 |
Five cents apart. Price per bite is not the decision here — the number of people you are feeding is. If you are not sure how much that is, How Much Jamón Do I Need? works it out by guest count.
Serving it in a restaurant, or collecting it in Miami
About 124 servings of 1 oz is about 62 plates of 2 oz. A 2 oz plate from this leg costs about $27.40, or about $28.82 once the $88 of equipment is counted in. The cost-per-plate table for every leg we sell is on Jamón Ibérico for Restaurants, and whether a whole leg beats buying it sliced — with the equipment counted — is worked out on Is a Whole Jamón Cheaper Than Sliced?
We do not publish a pickup list for this leg. Our address, our phone number and the pickup instructions are on Spanish Ham in Miami — call before you order if you would rather collect 15–18 lb than have it travel.
Before the first cut
Two things worth ten minutes: How to Carve a Whole Jamón, and Is It Real? How to Read the Seal, which shows you where the seal sits on the hoof and how to read it yourself.
Prices verified 11 October 2026.
Ingredients
100% Ibérico pork ham, sea salt, seasoning (sugar, sodium nitrite, potassium nitrate, sodium ascorbate).
Nutritional Information
Serving size 1 oz (28 g). Servings per container varied. Calories 90. Calories from fat 50. Total fat 5 g (7%), Saturated fat 2 g (8%), Trans fat 0 g (0%). Cholesterol 8 mg (3%), Sodium 500 mg (21%), Total carbohydrate less than 1 g (0%), Dietary fiber 0 g (0%), Sugars 0 g, Protein 10 g. Vitamin A 0%, Vitamin C 0%, Calcium 1%, Iron 6%. *Percent Daily Values are based on a 2,000 calorie diet.
How to know it's the real thing
Spanish law (Real Decreto 4/2014) requires every Ibérico leg to carry a coloured seal on the hoof declaring breed and feed. Four colours, no ambiguity:
- 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 piece carries the black seal, the highest of the four grades. The seal stays on the leg — check it yourself before the first cut.
