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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.
Jabugo. Huelva (Spain)
Acidity Corrector E-331, Antioxidant E-301, Colouring agent E-120, Dextrin, Dextrose, Garlic, Paprika, Presa of pork, Preservatives E-250 and E-252, Sea salt, Sugars
Gluten Free, Lactose Free
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Plaza del Altozano - Módulo 58
41010 Seville - Spain
(+34) 954 343 522
Plaza de la Encarnación – Módulo 30
41003 Seville - Spain
(+34) 955 834 888
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José Luis Romero Herves (Jamonería José Luis Romero) has received a grant from the Junta de Andalucía, through the Consejería de Transformación Económica, Industria, Conocimiento y Universidades and the European Union under the European Regional Development Fund (ERDF) for the installation of two bactericidal/germicidal units and the extension of lighting, which aims to improve the efficiency, appearance and safety of its physical space and achieve a more competitive company.
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