The Cinco Jotas Paleta 100% Ibérica de Bellota is crafted from the front leg (shoulder) of purebred Ibérico pigs raised freely in the oak-forest dehesas of Jabugo. During the montanera season, the pigs feed naturally on acorns, wild herbs, and pasture — producing the rich, aromatic fat that defines true Bellota-quality Ibérico.

According to Cinco Jotas, each paleta is cured slowly in natural cellars using traditional methods preserved since 1879. The smaller size of the shoulder allows for a slightly shorter curing period than the hind leg (jamón), resulting in a more intensely flavored, aromatic, and expressive cut.

The result is a delicacy renowned for its elegance, complexity, and melt-in-the-mouth marbling — a gourmet icon of Spanish gastronomy.

Aroma: Intense notes of roasted acorn, aged fat, warm spices, dried herbs, and light forest wood.

Palate: Deep, savory Ibérico flavors balanced with natural sweetness from acorn-rich fat; expressive and aromatic with a silky, almost buttery texture.

Finish: Long, persistent, and elegant — with nutty undertones, gentle salinity, and the signature Bellota complexity that evolves with every slice.

• Slice extremely thin with a long jamón knife; serve at room temperature.
• Serve with rustic bread, fresh tomato, or high-quality olive oil.
• Pairs perfectly with Fino or Manzanilla sherry.
• Excellent with cava, champagne, or elegant Spanish reds (Rioja / Ribera del Duero).
• Ideal for tapas platters, gourmet charcuterie boards, and festive gatherings.