The meat of the Lomito Presa 5J is not one of the best-known meats of the Iberian pig, yet it has a delicious taste and is considered to be one of the highest quality meats.

It is situated on either side of the animal, between the shoulder and the head of the loin, it is located in an area that is equivalent to the shoulder. This piece is characterized by being fibrous and tasty, with a notable infiltration of fat.

Although it is a meat that can be eaten fresh (roasted or grilled, accompanied by vegetables) Cinco Jotas offers the cured and ready-to-eat version.

It comes from purebred Iberian pigs, without crossbreeding, fed on acorns from the cork oaks and holm oak groves of the Jabugo Dehesa during the “montanera”.

For its completely handmade production, the meat is marinated with paprika from La Vera, garlic, salt, and sugar, stuffed into natural roscal casings, and cured for 2 months in the Sánchez Romero Carvajal drying sheds in Jabugo. The climate of hot summers and cold winters favors optimal ripening of the products.