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.

Acorn & Grain: A Hand-Carved Ibérico Ham Tasting Experience

Discover what makes Spain’s celebrated jamón so captivating with two beautifully contrasting expressions of Ibérico ham. Acorn & Grain brings together the depth of Extrem Puro Ibérico’s acorn-fed Bellota and the gentle sweetness of grain-fed Cebo, ready to arrange, share and savour. It is an inviting introduction for curious food lovers and a rewarding tasting experience for anyone who already appreciates exceptional Spanish charcuterie.

Your selection includes:

• 100g Extrem Puro Ibérico 100% Ibérico de Bellota ham, hand-carved.
• 100g 50% Ibérico de Cebo ham, hand-carved.

Why Extrem Bellota deserves centre stage. This remarkable ham begins with purebred Ibérico pigs raised free-range in the oak-studded dehesa of Extremadura. During the autumn and winter montanera, they forage on acorns and natural pasture. That combination of breed, landscape and seasonal feeding helps create the rich flavour and delicate marbling that make Bellota such a prized delicacy.

Extrem’s care extends from breeding and rearing through to patient, natural curing. Time develops an extraordinary depth of aroma: toasted-nut notes, savoury richness and a long, lingering finish. Thin, hand-carved slices bring together tender lean meat and silky fat, allowing the flavour to unfold as the ham warms on the palate. This is jamón to enjoy slowly, one small slice at a time.

The Cebo offers a delicious contrast. Made from pigs of 50% Ibérico breeding fed a grain-based diet, it has a rounder, milder character, gentle sweetness and a pleasingly tender bite. Taste it first, then move to the Bellota to appreciate how feeding, breeding and curing shape each ham’s personality.

Arrange the slices loosely on separate plates and allow them to approach room temperature before serving. Add Picos Camperos for a crisp contrast and pour a glass of Spanish wine for an effortless tapas evening.

Total ham weight: 200g. Picos Camperos and tableware pictured are serving suggestions and are not included; picos can be purchased separately.

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.

This is not your everyday chorizo. The Beher Chorizo Cular de Bellota is crafted exclusively from 100% Ibérico pigs, a heritage breed unique to the Iberian Peninsula. These animals roam freely through oak-dotted pastures and feed on acorns during the montanera season, a diet that infuses their meat with a buttery richness and nutty depth impossible to replicate.

The curing process is meticulous and steeped in tradition. Over several months, each chorizo develops its deep red color, silky marbling, and robust aroma. The addition of smoky Spanish paprika, garlic, and sea salt creates a perfect balance — bold yet refined, rustic yet elegant. Every slice melts in the mouth, releasing layers of flavor that are both complex and indulgent.

At around half a kilo in weight (sizes may vary slightly), this chorizo is generously portioned, making it ideal for sharing at gatherings. Place it at the center of a charcutería board, and it will immediately draw attention. Serve it alongside jamón, cheeses, and olives, and you have the heart of a Spanish feast.

Beher is considered one of Spain’s most prestigious producers, and their chorizo reflects that pedigree. This is a product that speaks of centuries of expertise, respect for tradition, and uncompromising quality.

Once you’ve tasted it, you’ll understand — this is not simply cured sausage. It’s the essence of Spain, captured in every slice, and it sets a new benchmark for what chorizo can be.

The Beher Salchichón Cular de Bellota is no ordinary cured sausage — it’s a reflection of Spain’s highest culinary traditions. Made exclusively from 100% Ibérico pigs, a heritage breed found only on the Iberian Peninsula, this salchichón carries the unmistakable depth and complexity that comes from an acorn-rich diet during the montanera season. The pigs roam freely in oak-studded pastures, building both strength and flavor, which translates directly into the marbled richness of the meat.

Unlike chorizo, which is seasoned with paprika, salchichón takes a more subtle path. It is seasoned with garlic, black pepper, and a careful blend of spices that allow the natural character of the Ibérico pork to shine. The curing process is long and meticulous, producing a sausage with a delicate aroma, firm yet silky texture, and a clean, nutty finish that lingers on the palate. Each slice reveals intricate marbling, a hallmark of the acorn-fed Ibérico breed.

Weighing in at around half a kilo (sizes may vary), it’s the perfect size to share at large gatherings. Slice it thin for a charcutería board, pair it with Manchego cheese, or simply enjoy it with crusty bread and a glass of Spanish red wine.

Beher is one of Spain’s most respected producers, renowned for combining centuries-old tradition with uncompromising quality. Their Salchichón Cular de Bellota is the purest expression of that heritage — refined, authentic, and unforgettable.

This is not just salchichón. This is Spain, distilled into every bite.

Paleta Ibérica de Bellota Extrem is a masterpiece of Spanish charcuterie, crafted from the foreleg of 100% purebred, acorn-fed Ibérico pigs raised in the rolling dehesas of Extremadura. These pigs roam freely through oak forests, feasting on acorns and natural pasture during the montanera season, developing the rich intramuscular fat and complex flavor that define true bellota quality.

The paletas are cured for a minimum of 24 months in Extrem’s natural cellars, where the mountain air of Montánchez and the master curers’ expertise work in harmony to create a product of extraordinary depth.

Tasting reveals a full-bodied, intensely aromatic profile: the fat is silky and glossy, melting effortlessly, while the meat delivers a harmonious balance of sweet acorn richness, umami depth, and a gentle saline finish. Compared to jamón, the flavor is slightly more pronounced, offering a robust, rustic elegance that true aficionados adore.

Like its jamón counterpart, Paleta Ibérica de Bellota Extrem holds the prestigious Designation of Origin (DO) Dehesa de Extremadura and has earned accolades for its exceptional quality, including recognition at the Great Taste Awards in London.

This is more than cured ham—it’s a concentrated expression of Spain’s culinary heritage, now available exclusively in Canada through Spanish Pig.

Jamón Ibérico de Bellota Extrem vs. Paleta Ibérica de Bellota Extrem

A Side-by-Side Tasting Guide

1. Cut of the Ham

• Jamón: Taken from the hind leg, larger in size, with more meat and a subtler, more refined flavor.

• Paleta: Taken from the foreleg, slightly smaller, with a higher ratio of fat to meat, giving a more intense, rustic flavor.

2. Curing Time

• Jamón: Aged a minimum of 36 months, allowing for deep, layered complexity.

• Paleta: Aged a minimum of 24 months, resulting in a bolder, more pronounced profile.

3. Flavour Profile

• Jamón: Delicate, elegant, with nutty sweetness and a lingering, balanced finish.

• Paleta: Fuller, more robust, with a slightly stronger umami punch and aromatic intensity.

4. Texture

• Jamón: Silky slices with gentle marbling.

• Paleta: Juicier, with a slightly denser bite.

5. Best For

• Jamón: Elegant tapas, fine wine pairings, and celebratory platters.

• Paleta: Everyday indulgence, bolder pairings, and sharing with true ham lovers.

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

Whole boneless jamón | 100% Ibérico | Acorn-fed bellota | Extremadura, Spain

All the pleasure of a great Spanish jamón, in a piece ready for your own slicing. EXTREM’s boneless ham makes an exceptionally generous centrepiece for a long lunch, a serious tapas evening or a kitchen that likes to keep something rather special on hand.

From the dehesa of Extremadura

Based in Herreruela, Cáceres, EXTREM Puro Extremadura oversees its production from the countryside to the curing cellar. Purebred Ibérico pigs are acorn-finished during the montanera season, with the oak-studded dehesa at the heart of the producer’s story.

This is the hind-leg jamón, with the bone removed for easier portioning and slicing. The producer lists 42–48 months of natural curing for its boneless jamón; individual batch details follow the product label. Expect a savoury, gently nutty character and supple, finely marbled fat.

Choose your piece

Select your preferred weight from the options above. Each option represents an individually weighed whole boneless ham, and the displayed price is for that selected piece. This is a whole ham for slicing, rather than a pack of pre-sliced jamón.

At the table

Cut fine slices and let the serving portion lose its fridge chill. Arrange loosely on a plate and try the first slice on its own. Then bring out good bread, picos or a little pan con tomate. Our suggestion is a dry fino or manzanilla, or a crisp glass of cava. Keep the accompaniments simple and let the ham enjoy its moment.

Storage and delivery

Keep refrigerated and follow the pack’s storage and use-by instructions. Cut only what you plan to serve and protect the remaining piece. Select urgent shipping for delivery outside Toronto M postal codes.

The first image shows the boneless product. Secondary images are genuine EXTREM producer photography and serving suggestions; trays, wine and other foods are not included.

Meet the producer: Read our EXTREM story on The Hog’s Blog, including its chef collaborations, El Corte Inglés connection, and the differences between jamón and paleta.