Cinco Jotas 100% ibérico Morcón: discover a whole new sensation for your palate. Made with Cinco Jotas meats, selected from presa (shoulder cut), tenderloin and loin with a low amount of fat and seasoned with spices. When using such delicate meat, its natural curing process is much slower, ranging from 4 to 6 months.
Always serve at room temperature to maximise flavours and aromas of the product (like all dried meats). As the slices can be rather large it's best to cut each one into 3 separate pieces for an ideal presentation. A thin slice such as what you would expect with a piece of loin or shoulder cut is best.
A unique ritual that has been passed on from generation to generation. A Cinco Jotas acorn-fed 100% ibérico ham can be appreciated using all the senses: the warmth of the ham when holding it in your hands, the succulent, smooth texture in your mouth, the herbal aromas that combine nutty acorns with natural herbs, and – at last – that unforgettable flavour that stays with you long after the last bite is, sadly, gone.