Bellota Iberian cold cuts

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.

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.

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.

Excellent Lomo from 100% Iberian pigs raised in freedom.

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.

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 sausage from 100% Iberian pigs raised in freedom.

Excellent chorizo from 100% free-range Iberian pigs.

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.

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.

Matured totally by hand in Andalusian cellars.

Weight 70 grs.

100% Iberian bellota chorizo.

Montesierra 50% Iberian Bellota Sliced Lomo is produced in Jabugo, Andalusia, a region renowned for its Iberian charcuterie. Made from 50% Iberian pigs fed on acorns during the montanera, it has a tender texture and delicate, balanced flavors. Finely sliced and ready to eat, it is ideal for an aperitif or a refined Iberian platter.

Iberian chorizo from the Extremadura region.
Excellent chorizo prepared with the finest meats from free-range Iberian pigs.

275 grs.

It is a type of blood sausage that is prepared like sausage and chorizo. It is seasoned and dried.
The Iberian Serrana morcilla is prepared with Iberian pigs. It is eaten raw like cold cuts.

Weight 170 g.

Morcilla is a blood sausage made from Iberian pork.

Iberian chorizo from the jabugo region, which can be used in three different ways.
It can be used for cooking, grilling or barbecuing, but it can also be opened, dried and eaten as a delicatessen.

2X120 grs.

Montesierra Bellota Iberian Sausage is produced in Jabugo, Andalusia, a region renowned for its Iberian charcuterie. Made from Iberian pigs fed on acorns during the montanera, it has a tender texture and rich, balanced flavors. Finely sliced and ready to eat, it is ideal for a gourmet appetizer or a refined Iberian platter.

Net weight 80 g

Montesierra Iberian Bellota Sliced Chorizo is produced in Jabugo, Andalusia, a region renowned for its Iberian charcuterie. Made from Iberian pigs fed on acorns during the montanera, it has intense aromas and a supple texture subtly enhanced with paprika. Finely sliced and ready to eat, it is ideal for an aperitif with authentic Spanish flavors.

Net weight 80 g