A whole salchichón ibérico de bellota from Cinco Jotas — dry-cured sausage made from 100% acorn-fed Ibérico pork. The meat is a blend of magro (lean ham cuts) and solomillo (tenderloin), seasoned with the traditional Jabugo spice mix and slowly cured in natural drying chambers and cellars. The texture is firm and close-grained, the fat marbled cleanly throughout, and the flavour deep, nutty, and unmistakably Ibérico.

This is salchichón, not chorizo — there is no paprika. The seasoning is pepper-led, restrained, and built to let the quality of the pork do the work. The acorn diet of the pigs produces fat rich in oleic acid, which gives the sausage its characteristic sweetness and a clean, almost buttery mouthfeel that lingers well beyond the last slice. It is one of the great cured sausages of Spain, and Cinco Jotas is one of the most respected names making it.

Peel away the outer casing, slice as thinly as you can, and serve at room temperature. It needs nothing else — though it sits well alongside manchego, olives, marcona almonds, and good bread on a charcuterie board.

Producer: Cinco Jotas, Jabugo, Huelva. Producing 100% Ibérico de bellota since 1879. Free-range purebred Iberian pigs raised in the dehesa woodlands of southwestern Spain, fed on acorns during the montanera season.

Ingredients: 100% Ibérico pork, sea salt, dextrose, dextrine, spices, preservatives (sodium nitrate, potassium nitrate), antioxidants, flavour enhancers

Storage: Store in a cool, dry place. Once opened, wrap tightly and refrigerate. Use within 5–7 days of opening.

Net: 500g

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