Delicatessen

Cow meat aged a minimum of 12 months and oak-smoked.

Weight 2 kg.

A selection of Cinco Jotas\' most renowned products.

• 100% Iberian bellota Pata Negra ham, knife-sliced 70 grs.
• 100% Iberian bellota Pata Negra shoulder, sliced with a knife, 70 grs.
• Lomo 100% Iberian bellota 70 grs
• Presa 100% Iberian bellota 70 grs

Presented in a box that can be ideal as a gift.

Excellent Lomo from 100% Iberian pigs raised in freedom.

You\'ll receive this milk-fed kid boneless, rolled up and vacuum-packed.
Just put it in the oven for 30 minutes, or a little longer if necessary, to brown it.
Ideal for 3 people.

You\'ll receive this boneless suckling lamb rolled up and vacuum-packed.
Just put it in the oven for 30 minutes, or a little longer if necessary, to brown.
Ideal for 3 people.

Weight 800 grs.

You have the possibility of finding this dish at home.
You will receive this suckling pig boneless and rolled and vacuum-packed.
You just have to put it in the oven for 45-60 minutes until it is golden.
Ideal for 3 people.

Lomo doblado ibérico bellota from 100% Iberian pigs.
The animals live free in the oak forests of Extremadura, where they feed on root herbs and bellotas (acorns),
This diet gives an exceptional flavor to this sausage.
Lomo doblado is a specialty of the Extremadura region.

The loin is the most appreciated part of the Iberian bellota pig after the ham.
It comes from the best 100% Iberian pigs with which Iberian pata negra bellota ham is made. The breeding is done freely in large expanses of oak forests.

Let yourself be tempted by one of the best lomo around.
The lomo corresponds to the tenderloin.

These beautiful pieces of lomo de cebo de campo are naturally cured pork tenderloin.
From 50% free-range Iberian pigs fed on cereals, herbs and roots.

Lomo is one of the most prized parts of the pig.

Excellent sausage from 100% Iberian pigs raised in freedom.

The "presa ibérica" is one of the best parts of the Iberian pig.

Morcon is a lesser-known Spanish Iberian sausage that is a type of chorizo. It is prepared in the same way but the difference is that the tripe used to cure it is larger than that of chorizo. In addition, for its preparation, more noble meats are used such as the tenderloin, the filet mignon and the presa.
It is a product with a different presentation to the usual chorizo.
This morcon comes from 100% Iberian pigs raised free-range and fed on acorns.

Señorío de Montanera\'s 100% Iberian bellota sausage with truffle aroma is made with carefully selected lean meats from 100% free-range Iberian pigs that feed on acorns, herbs and roots. This is a gourmet product of exceptional quality, with a perfect balance between the fine taste of the Iberian sausage and the aroma of the truffle and intensity of the acorn flavor.

Excellent chorizo from 100% free-range Iberian pigs.

Our filet mignon comes from free-range Iberianpigs. The best Iberian meat is frozen, as it comes from free-range animals that are slaughtered around March.

Iberian chorizo from Iberian pigs naturally cured in its tripe.
The pigs used to make this chorizo were raised in the wild and fed acorns in the Extremadura region.

Various weights to choose from.

Cow meat aged a minimum of 12 months and oak-smoked.

Our Pluma comes from 100% free-range Iberian pigs fed on acorns.

Sobrasada IGP de Mallorca is a delicatessen from the Balearic Islands.
Made with pork and paprika.

Weight 900 grs

High quality "Gran Reserva" loin made from Spanish pork used for making Serrano ham.

Lomo is the pork tenderloin that is dried and smoked.

Matured totally by hand in Andalusian cellars.

Weight 70 grs.

100% Iberian bellota chorizo.