Cinco Jotas (5j) Bellota 100% Ibérico Loin, 100% iberian breed


The sliced Ibérico Bellota lomo Cinco Jotas (5j), 100% Iberian breed, has been handcrafted in Jabugo using meat corresponding to the lumbar muscle mass of the pig. Its aroma is powerful and enveloping and its flavor has a touch of paprika so characteristic of the loin.

Data sheet

Origin Jabugo (Spain)
Breed Ibérico 100%
Feeding Bellota: Fed with acorns. Top quality ham certified.
Part of the pig Lumbar muscle mass
Tasting note Powerful aroma and a mild paprika flavor with shades of smoke.
Peso neto 80 gr.
Manufacturer Sanchez Romero Carvajal
Ingredients 100% Iberian pork loin, sea salt, paprika, spices, antioxidant (E-301), preservatives (E-252 and E-250)
Nutritional values Energy value (100gr): 339 Kcal / 1419 Kj, Fats 19gr (of which saturated fatty acids 6,1gr), carbohydrates 0gr (of which sugars 0gr), Proteins 42gr, Salt 3,5 gr.
Allergens & co gluten free
Presentation Vacuum packed

More info

Once you confirmed your order, this will be prepared and sent via courier. Delivery times and shipping costs depend on the destination and weight. During the process you will receive detailed information about the status of your order.

Information about delivery and shipping costs here.

WRAPPING lomo

All our sausages are shipped vacuum-packed for better preservation so that they can keep all their juiciness, flavor and aroma until you receive it. It is shipped in a hard cardboard box and strapped tape to ensure transport.

Look at all the details of the product presentation.

conservation consumption iberian bellota chorizo

Information on conservation and consumption of our products. Instructions on how to preserve and consume whole and sliced lomo.

See more information about conservation and consumption of the lomo here

About the lomo

Information and curiosities about the Iberico Bellota and the Serrano lomo. The types of lomo there are, how they are made and the whole process until they are ready to be consumed.

Discover all the information you need to know about the lomo here.

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