Lomo Sánchez Romero Carvajal Cinco Jotas 5J

The SRC 5J loin passes a rigorous selection process among the acorn-fed loins that are cured in the cellar. Only those loins that have all the exquisite organoleptic qualities that characterize these pieces of unequaled quality are chosen to be labeled as 'Cinco Jotas'. The Cinco Jotas pure Iberian pork loin has a mild taste of paprika and hints of smoke.

It is the product made from the ileus spinal muscle of the Iberian pig reared extensively in the dehesas of the Iberian Peninsula and fed on acorns during the Montanera season.

During the production process, the external fat, aponeurosis, and tendons are removed. The loin is then salted, marinated, and stuffed into natural gut casings. Once it has fully matured, it has a rounded or slightly flat shape with few cracks, no flaws in the casing, or any abnormal coloring. When cut, it is characterized by tones that vary from intense purplish-red to pale pink with plentiful fat marbling of afree-range pig.