Cinco Jotas ham, hailing from the town of Jabugo, Spain, is revered as one of the finest Iberian hams in the world. What sets it apart is its lineage—made exclusively from purebred, free-range Iberian pigs that roam oak forests, feeding on acorns during the “montanera” season. This acorn-rich diet gives the ham its unparalleled nutty flavor and distinctive aroma.

The curing process is another key to its excellence. It can take up to five years, during which time the ham is meticulously aged in natural cellars, allowing the flavors to deepen and intensify. The result is a melt-in-your-mouth texture with rich, complex flavors—balancing sweet, salty, and savory notes that linger long after the first bite.

Cinco Jotas is a celebration of Spanish heritage and artisanal craftsmanship. Every step, from the pigs’ care to the traditional curing process, is carried out with precision and passion. It’s not just a ham, but an experience of luxurious indulgence, making it highly coveted by chefs and food lovers worldwide. For many, it’s the pinnacle of jamón ibérico, and once tasted, it leaves an unforgettable impression.

At Spanish Pig, we’re delighted to offer an exceptional tasting experience for lovers of fine cured meats: the Monte Nevado Jamón Trio. This exclusive set brings together three of Spain’s most iconic hams, each hand-carved to order for perfect texture and flavour.

The journey begins with 100g of Serrano ham, cured for 24 months—a beautifully balanced ham with delicate saltiness and a tender, savoury profile. Next is 100g of Iberico de Cebo, cured for two years. Richer and deeper in flavour, this ham offers that signature Iberico nuttiness and marbled texture that lingers on the palate. Finally, the crown jewel: 100g of Iberico de Bellota, acorn-fed and cured for an incredible four years. Intensely aromatic, buttery, and complex, this is jamón at its most exquisite.

Individually, these hams would cost $130—but we’re offering this beautifully curated trio for just $99, making it an ideal introduction to the diversity of Spain’s cured ham tradition, or a luxurious gift for any gourmet.

All three are produced by Monte Nevado, one of Spain’s most respected ham houses, and carved by hand here at Spanish Pig for a truly artisanal finish.

And if this trio leaves you wanting more, we invite you to explore the rest of our jamón collection—a world of melt-in-your-mouth masterpieces waiting to be discovered. Each one tells its own story of time, care, and tradition—ready to be savoured, shared, and remembered.

This is one of the juiciest cuts to be found in any meat-producing animal. It has an
evocative texture that is surprising at the very first bite. This piece holds the starring role in pork-based gastronomy. The cut is barely two centimeters thick and it is hidden deep between the pig's two sides of bacon, hence the reason for its curious name - "secret". The marbling of fat is what gives rise to its pink, rosy color and an unbeatable delicious silky texture.

Please note that for shipments outside of Toronto we can not guarantee the product will arrived frozen. At times it may arrive thawed but cold due to thermal packaging.

SERVING RECOMMENDATION

Its natural characteristics make it highly versatile for any type of dish as the tenderness of its meat and its true and direct taste gives way to an amazing range of culinary possibilities, with classical, traditional, and avant-garde alternatives.

It is very versatile and works well on the barbecue or grill as it cooks quickly and evenly. Cook for 10 to 15 minutes turning frequently and leave to rest before serving.

Cinco Jotas is one of the best producers of bellota ham in the World. This is from the shoulder of the free roaming acorn fed pig. Shoulder ham tends to have a more unctuous texture than the hind leg ham, leaving a film of flavour in your mouth that is just incomparable to any other cured meats. 

Serve simply as it is, perhaps with some breadsticks or pan con tomate, and be transported to a tapas bar in Spain. 

* Gluten free

SELECT URGENT SHIPPING FOR OUTSIDE TORONTO EVEN IF SHIPPING IS OFFERED FOR FREE 

Beher Ibérico de Bellota Pluma I is a premium cut of acorn-fed Ibérico pork, renowned for its exceptional flavour, tenderness, and marbling. Sourced from 100% Ibérico pigs raised in the Dehesa woodlands of Spain, this prized cut comes from the shoulder area, offering a perfect balance of lean meat and rich intramuscular fat. The pigs roam freely and feed on acorns (bellotas), which impart a unique nutty sweetness and depth of flavour to the meat.

What makes Beher Ibérico de Bellota Pluma I truly special is its delicate texture and juiciness when cooked. It requires minimal seasoning, as its natural flavour is already rich and complex. Best enjoyed grilled or seared, this cut caramelises beautifully on the outside while remaining tender and succulent inside.

Beher, one of Spain’s most prestigious Ibérico producers, is known for its commitment to quality and traditional breeding methods. Their Ibérico de Bellota Pluma I is a true representation of Spain’s culinary heritage, offering an indulgent, melt-in-the-mouth experience. Whether served with simple sides or paired with fine Spanish wines, this exquisite cut is a must-try for those who appreciate premium-quality pork at its finest.

The presa is from the shoulder of the pig, a part of the loin where it meets the shoulder blades. It is a thick cut, with a proportional, balanced marbling of fat that gives this piece its unique texture. The exterior can be seared on all sides for 10-15 minutes and the meat then be left to rest in a low oven for around a quarter of an hour to produce a tender, flavoursome meat.

A good size piece ideal for the barbecue over an open flame or grill. One piece is suitable for 3-4 people as a main course.

Please note that for shipments outside of Toronto we can not guarantee the product will arrived frozen. At times it may arrive thawed but cold due to thermal packaging.

Jamones Ibéricos Extrem are among the most exquisite expressions of Iberian charcuterie, originating from the dehesas of Extremadura. These hams are crafted from 100% purebred Ibérico pigs that roam freely, feeding exclusively on acorns and wild herbs in their natural habitat for six months—ensuring supreme quality from the very start.

The curing process is deeply traditional and spans at least 36 months in the natural cellars of Herreruela and the Montánchez mountain range. This extended aging delivers delicate, extremely complex aromas and a refined texture that distinguishes Extrem from other premium hams.

On the palate, Extrem jamón offers a multi-layered tasting experience: the fat is almost transparent, the aroma warm and rich with nutty acorn notes, a soft, juicy texture, and a round, intense, slightly sweet, perfectly balanced flavor with a gentle saline edge that lingers.

Extrem holds the prestigious Designation of Origin (DO) Dehesa de Extremadura, one of Spain’s most demanding and respected quality standards. Its organic-certified line has also earned global recognition—winning at the Great Taste Awards in London—a testament to both its taste excellence and ecological integrity.

Jamones Ibéricos Extrem are not just hams—they are elevated culinary experiences rooted in nature, tradition, and uncompromising craftsmanship.

Acorn-Fed Iberian Ham Bone-In · 32 Months
Red Label · Redondo Iglesias

A true icon of Spanish charcutería. This acorn-fed Iberian ham weighs approximately 7 to 7.5 kg and comes from free-range Iberian pigs that roam the dehesa and feed on acorns during the montanera. It is naturally cured for 32 months in traditional cellars in the Sierra de Candelario, Salamanca, where time and altitude shape its remarkable depth of flavour, silky texture, and lingering aroma.

Made without additives and using only 100% natural ingredients, this ham is certified by Certifood, guaranteeing its authenticity as a genuine Iberian product. This is a ham for those who appreciate provenance, patience, and true craftsmanship.

Suitable for a gluten-free diet.

Storage and care

Store in a cool, dry place, ideally between 15°C and 20°C (59°F to 68°F). Avoid direct light and heat sources, and keep humidity low to prevent mould.
Use a proper ham stand to keep the leg stable and to ensure clean, precise slicing.

After cutting, protect the exposed surface by covering it with a clean cloth or food-grade paper to prevent drying. Avoid plastic wrap.

Includes
1 bone-in Iberian acorn-fed ham, 50% Iberian breed
Cured 32 months
Producer: Redondo Iglesias
Approximate weight: 7 to 7.5 kg